1- 8 oz pkg of baby portabella mushrooms, about 6
1/3 cup Parmesan Reggiano cheese, grated
2-3 chopped green onions, white only, about 2 teaspoons
2 teaspoons fresh finely minced Italian parsley
2 garlic cloves, finely minced
1Tablespoon sundried tomatoes in olive oil, chopped fine
¼ teaspoon fresh black pepper
¼ teaspoon salt
2 T mushrooms stems (if available on mushrooms) peeled, finely chopped
1 T (approx.) Flying Olive's Picual Extra Virgin Olive Oil
1 T (approx.) Flying Olive's White Truffle Oil
Heat grill to medium low. Combine cheese, onions, parsley, garlic, sundried tomatoes, salt and pepper and set aside. Brush portabellas with Flying Olive's Picual EVOO (or any single varietal of your choice). Place the mushroom cap side down and cook until golden brown, about 3-5 minutes. Turn the caps over and continue grilling until soft, about 3-5 minutes.
When mushrooms are cooked through, divide the cheese mixture and spoon into each cap. Return to grill and cook until the cheese has melted. Carefully remove to a plate and drizzle with a small amount of Flying Olive's White Truffle Oil.
Submitted by Barb L.