12 Portobello mushrooms
5 tablespoons olive oil
2 tablespoons balsamic vinegar
50 grams Noal butter
1 clove garlic, minced
½ cup chopped ciboulette
2 tablespoons chopped
150 grams Noal Reggianito grated cheese
Salt and pepper
Preheat the oven to 200°C.
Remove stems from mushrooms.
Mix the olive oil, the balsamic vinegar, the salt and the pepper and spread this mixture onto the mushrooms caps.
Put butter in a skillet over medium heat; wait until it melts and add the mushroom caps. Seal them on both sides and remove from the skillet. (They shouldn’t be in the skillet for more than 1 minute). Place them gill side up on a baking sheet.
In the same pan fry the garlic, the chopped ciboulette and the mushroom stems. Season to taste.
Sprinkle a pinch of thyme on each mushroom cap and top them with two spoonful of the stem sauce on each mushroom.
Finally, sprinkle Reggianito grated cheese and bake until it golden browns. Serve.