Grilled Portobello Mushrooms with Parmesan & Cream Sauce

Preheat the oven to 180 °C.

Carefully clean the Portobello mushrooms and remove the stems. Place the mushroom caps gill-side up on a board. Evenly place the pine nuts and broken Parmesan pieces into the gills. Drizzle with 4 tsp olive oil and 4 tsp balsamic vinegar, season with salt and pepper, and sprinkle with thyme leaves.

Heat 3 tbsp olive oil in a pan. Place the mushroom caps gill-side up into the pan and sear for about 2 minutes over medium heat. Then transfer to a baking sheet and finish cooking in the preheated oven for about 8 minutes.