These grilled portobello mushroom caps are a tasty and filling keto-friendly meal. They are seasoned with thyme and garlic, and then melted provolone cheese is added on top to make them taste even better. This is a great quick and easy vegetarian meal.
Ingredients:
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 4 slices of provolone cheese
- Fresh parsley, chopped, for garnish
Instructions:
Preheat grill to medium-high heat
In a small bowl, mix olive oil, minced garlic, dried thyme, salt, and pepper
Brush both sides of mushroom caps with the olive oil mixture
Place mushroom caps on the grill, gill side down, and grill for 5-7 minutes
Flip the mushroom caps and grill for another 5-7 minutes until tender
During the last 2 minutes of grilling, place a slice of provolone cheese on each mushroom cap to melt
Remove from grill and garnish with chopped parsley before serving
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