2 portobello caps 1 tbsp butter, cut in half 1 tsp thyme 2 tbsp EVOO 1 tbsp parmesan, grated 3 tbsp shredded cheese (mozzarella is best, but mexican is good too…feta also adds a nice zing) Salt and pepper to taste
Preheat oven to 400. Wipe mushrooms clean and remove stems.
Sprinkle oil on a baking sheet with parchment paper. Put shrooms on it, face up.
Mix salt, pepper, thyme, and EVOO in a bowl. Drizzle over shrooms.
Put one butter on each shroom and bake for 15 min.
Mix parmesan and shredded cheese and put into tops of shrooms. Bake for another 5 min.