Broiled Portobello Mushroom with Pear & Provolone Recipe - (2.5/5)

Ingredients

• 2 Tbsp (30 mL) olive oil
• 4 large portobello mushroom caps, cleaned
• 2 Tbsp (30 mL) Dijon mustard
• 1 Tbsp (15 mL) balsamic vinegar
• 1 pear, cored and sliced
• 4 slices Provolone cheese
• 1 tsp (5 mL) dried thyme
• 1/2 tsp (2 mL) ground black pepper