Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: remove thick end of mushroom stem, leaving about 1/2 inch (1 cm) attached to cap. place, smooth side up, in large, shallow glass dish. combine oil, vinegar, thyme, salt and pepper; pour over mushrooms, turning and brushing to coat evenly. let stand for 15 minutes. reserving marinade, place mushrooms, smooth side down, on greased grill over medium-high heat; close lid and cook for 5 minutes. turn and baste with marinade; cook, covered, for about 3 minutes or until mushrooms yield to the touch when pressed. arrange parmesan over top; cook, covered, for about 2 minutes or until melted.

Target recipe: melt the butter over medium heat. sweat both the onions in the butter by tossing them in the pan, adding a pinch of salt and pepper, and moving them around until translucent (about 10 minutes). increase heat to medium high and add the portabello mushrooms, sautéing until soft (3-5 minutes). mix sugar and thyme with wine and broth, and pour into the pot. scrape the bottom of the pot with a wooden spoon to deglaze. pour the contents of the pot into a food processor, and blend until smooth. put the mixture back into the pot, pour in the heavy cream, and simmer until ready to serve. garnish with parsley.