Parmesan Crusted Portobello Mushrooms with White Truffle Oil

I always look forward to Fridays because that is the day I hit Costco. What's fun about Costco is that they always have some new gem at a great price that I just can't resist. Happened again last Thursday and I have to share this one with you.

White truffles are one of life's great pleasures. But it is a pleasure priced out of reach as a pound of white truffles will set you back about $2,000. Yes...you read that correctly...two thousand dollars a pound. A little too pricey for my kitchen...but then that's where Costco comes in.

Costco had an end-cap display with Urbani White Truffle Oil from Italy. This stuff is pure liquid gold and Costco was selling an 8-ounce bottle for just $14.49. That is one helluva a buy. Now I can get the unbelievable flavor of white truffles for $1.81 per ounce versus $125.00 an ounce for an actual truffle.

When I opened the cap of the White Truffle Oil....there was the most alluring scent in the world. It smelled like earth, old mushrooms, old leather, wet hay and musk. Oh, the smell of it! The white truffles in Italy are much more highly regarded than the black truffles from France. One whiff will make you a believer in the power of the white truffle.

For years, I've been using truffle oil in lieu of olive oil in my Caprese Salads. It takes the tomato, basil and  mozzarella to new heights. And you won't believe the depth of flavor it adds to grilled portobello mushrooms. This Bobby Flay recipe makes a great side dish for grilled steaks. Make sure you buy the huge portobello caps...they should be four inches in diameter or larger. This recipe serves four.

Ingredients
4 large portobello mushroom caps, cleaned and stems removed
1 cup grated Parmesan cheese
2 tablespoons fresh thyme
1/2 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
Olive oil for brushing
4 teaspoons white truffle oil

Directions

1. Heat grill to medium-low. Combine Parmesan, thyme, salt and pepper in a small bowl.
2. Brush mushrooms with olive oil on both sides. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. 
3. When the mushrooms are cooked through, carefully divide the cheese mixture between the mushrooms (cap side down). Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil.

Wine pairing: Pinot Noir or Syrah