Potato Rösti with Grilled Portobello Mushrooms

• Start by preheating your combo plancha-grill.
• Peel and coarsely grate the potatoes.
• Grate the onion and mix it with the grated potatoes.
• Stir in the egg, flour, and salt.
• Brush the portobello mushrooms with olive oil and sprinkle with thyme.
• Season with salt and pepper.
• Add oil to the plancha and use two spoons to shape small röstis. Fry until golden on both sides.
• Grill the portobello mushrooms until tender.
• Slice the goat cheese and lightly sear it on the plancha until just golden.
• Slice the grilled portobello mushrooms and serve them on top of the röstis with the warm goat cheese.