4large portobello mushroomsabout 4 inches/10 cm in diameter
4tbspgrated Parmesan cheese60 mL
2Sprigs Fresh Thyme
Preheat the grill to medium heat (about 350°F/180°C).
Wipe mushroom caps with dry paper towel. Remove stems. With a spoon, scrape out black gills, taking care not to break edges of mushrooms.
Brush mushroom caps with oil. Place mushrooms on the grill, cap side down. Crack an egg into each mushroom. Close the lid. Grill until eggs are cooked as desired and mushroom is tender, 12 to 15 minutes.
Remove from the grill; sprinkle some fresh thyme leaves & 1 tbsp (15 mL) cheese over top of each egg.