4

1/3 c. grated Parmesan cheese
2 Tbs. chopped fresh thyme
salt and coarsely ground black pepper
4 Portobello mushrooms, cleaned and stems removed (brush off with wet cloth and remove gills underneath with a teaspoon)
olive oil for brushing
4 tsp. Epicurean Extra Virgin Truffle Oil
1 cup oyster mushrooms, fresh
olive oil for cooking

Heat grill to medium-low.
Combine Parmesan, thyme, salt and pepper in small bowl. Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place mushrooms, caps side down, and cook until golden, 4-5 minutes. Turn over and continue grilling until soft, 4-5 minutes longer. When cooked through, carefully divide the cheese mixture over the tops of the mushrooms. Close cover of grill and cook until cheese melts. Remove from grill and drizzle each with a teaspoon of Epicurean Extra Virgin Truffle Oil.
In a sauté pan, drizzle olive oil and sauté oyster mushrooms until golden brown and tender. Season with salt and pepper. Place on top of Portobellos and serve.