Grilled Portobello Mushrooms

Preheat the oven to 180 °C.

Clean the mushrooms, cut off the stems, place the caps upside down on a cutting board, and stick pine nuts and broken cheese into them. Drizzle with olive oil, vinegar, season with salt and pepper, and add thyme leaves.

Heat olive oil in a pan, place the mushroom caps upside down on it, and cook them over medium heat for 2 minutes. Then transfer them to a baking sheet, place in the preheated oven, and bake for 8 minutes.