Grilled mushrooms with lemon and thyme, grilled lamb chops and colorful mixed vegetables. A great little Summer meal.
Early on, I took a tip from traditional steakhouses and made mushrooms a routine side dish. Back in the day, and before I had access to any exotic wild varieties, we’d grab a hand full of button mushrooms. Sometimes when those weren’t available, I’d open up a can of button mushrooms. Creamed mushrooms occasionally were cast as supporting actor for baked potatoes and a grilled t-bones.
These days with a fabulous supply and availability of wild and exotic mushroom varieties, I feel spoiled with options, so indulge as much as I can. I’ve got two thriving pots of English Thyme and Lemon Thyme growing on my deck and with a little lemon zest, these grilled baby Portabello mushrooms were a really nice side dish for grilled lamb. Earthy, smoky and zesty with citrus, we savored every bite. But are baby Portabello mushrooms exotic? According to Wikipedia, portobello, cremini, and white button mushrooms are from the same family. The cremini, or baby bella mushrooms, when left to grow into that big delicious cap are marketed as a Portobello.
And sprinkled with grated Parmesan Cheese…what a treat.
- 1 lemon, zested and juiced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh lemon thyme, chopped
- 2-4 tablespoons olive oil
- 1 pound baby portabello mushrooms
- 4 tablespoons grated parmesan
- Salt and freshly ground black pepper
- In a bowl, combine the zest, thyme and olive oil. Clean mushrooms and place them in a single layer on a grill pan. If some of the mushrooms are larger, slice them for equal sizing and equal cooking. Drizzle with half the olive oil mixture and season with salt and pepper.
- Grill for about 10 minutes, stirring occasionally for even cooking. Just before you remove the mushrooms from the grill, drizzle the remaining oil mixture over the mushrooms and sprinkle with Parmesan cheese.
Grilled Mushrooms with Lemon and Thyme…It’s What’s for a Side Dish.