1. Cut into chunks 2 portobello mushroom caps, sliced salt and black pepper to taste.
2. Warm skillet over medium heat. Sautéed the mushrooms, shallots and 1 tbsp of parsley in extra virgin olive oil with a paste made of fresh garlic and sea salt.
3. Reduce heat to low, and cook until the mushrooms are soft and blackened and the shallots are soft. Turn the heat off, season with 1 tbsp of parsley, sea salt and pepper. Sprinkle generously with Parmesan cheese.
4. Beautiful- especially served alongside grilled steak.