Grilled Portobello Mushrooms with Balsamic Glaze

Ingredients

• 4 large portobello mushrooms
• 1 cup balsamic vinegar
• 2 tablespoons olive oil
• 4 cloves garlic
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup parmesan cheese
• 2 tablespoons fresh parsley

Instructions

1. 1

   Preheat your grill to medium-high heat (approximately 400°F).

2. 2

   In a small saucepan, combine 1 cup of balsamic vinegar and bring to a simmer over medium heat. Reduce the heat to low and let it simmer for about 15-20 minutes, or until it thickens and coats the back of a spoon. Remove from heat and set aside to cool.

3. 3

   While the balsamic glaze is reducing, prepare the mushrooms. Clean the portobello mushrooms with a damp cloth and remove the stems.

4. 4

   In a small bowl, mix together 2 tablespoons of olive oil, minced garlic (4 cloves), 2 teaspoons of fresh thyme, 1 teaspoon of salt, and 1 teaspoon of black pepper.

5. 5

   Brush the olive oil mixture generously over both sides of each portobello mushroom.

6. 6

   Place the mushrooms on the preheated grill, gill side down. Grill for about 5-7 minutes.

7. 7

   Flip the mushrooms and grill for an additional 5-7 minutes, or until they are tender and have grill marks.

8. 8

   Once cooked, remove the mushrooms from the grill and let them rest for a couple of minutes.

9. 9

   Drizzle the balsamic glaze over the grilled mushrooms and sprinkle with grated Parmesan cheese and chopped fresh parsley before serving.

10. 10

    Serve warm as a delicious vegetarian lunch option.