Grilled Mushrooms
Author: Nicole
Ingredients
  • 1 pound assorted fresh mushrooms, such as shiitake or cremini (also called baby bella or brown)
  • 1 tablespoon olive oil
  • 3 medium garlic cloves, minced
  • ½ teaspoon chopped fresh thyme (see Notes)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons grated Pecorino-Romano Cheese
Instructions
  1. Clean mushrooms and cut them into quarters. It’s okay to keep the stems.
  2. Add mushrooms to a medium bowl. Toss with olive oil (you may need more or less than 1 tablespoon – they should be lightly coated). Toss with garlic, thyme, kosher salt and freshly ground black pepper.
  3. Preheat a gas grill to medium-high. Add mushrooms to a grill basket in a single layer.
  4. Cook (with the lid down), stirring occasionally, about 10 to 12 minutes. The mushrooms are done when they have shrunk a bit and are tender.
  5. Transfer mushrooms to a shallow bowl or platter. Grate Pecorino-Romano cheese over the mushrooms with a microplane or sprinkle with previously grated cheese.
  6. Serve warm.
Notes
* You can use rosemary in place of thyme or use a mixture.
Recipe by Riegl Palate at https://www.rieglpalate.com/grilled-mushrooms/