6 large field mushrooms
50g butter, melted
2 cloves garlic
2 tbs onion or garlic chives, chopped
1 tbs fresh thyme leaves
1/2 cup shredded parmesan cheese
Peel skins from mushrooms and remove stalks. Combine butter and garlic and brush over the tops of mushrooms. Place top side down on hotplate and cook for 2 minutes until browned. Turn mushrooms over and brush with garlic butter. Cook for further 2 minutes.
Sprinkle bases with combined herbs then cheese and cook for another 3 minutes. Serve immediately.