Parmesan Crusted Portobello Mushrooms with Truffle Oil

1/3 cup grated Parmesan
2 tablespoons thyme, chopped
Salt and pepper
4 Portobello mushrooms, cleaned and stems removed
2 tablespoons Olives en folie Extra Virgin Olive Oil
4 teaspoons Olives en folie White Truffle Oil
Combine Parmesan, thyme and salt and pepper in a small bowl. 
Preheat the grill.
Brush mushrooms with Extra Virgin Olive Oil on both sides and season with salt and pepper to taste. Place the mushrooms cap side down on the grill and cook until golden, about 4 to 5 minutes.
Turn over and continue grilling until soft, about 5 to 6 minutes longer.
When the mushrooms are cooked through, carefully sprinkle the cheese mixture over the top of the mushrooms.
Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of White Truffle Oil.