Grilled Portobello Mushrooms with Creamy Sauce

Preheat the oven to 180 °C.

Clean the mushrooms, remove the stems, and place the caps gill-side up on a board. Insert pine nuts and the broken Parmesan pieces into the gills. Drizzle with olive oil and some of the balsamic vinegar (approx. 4 tsp), season with salt and pepper, and sprinkle with thyme leaves.

Heat olive oil in a pan, place the mushroom caps gill-side up, and sear for 2 minutes over medium heat. Then transfer to a baking sheet and bake in the preheated oven for 8 minutes.