Shelly's Recipe

PORTOBELLO MUSHROOMS STUFFED WITH MONTEREY JACK CHEESE

Category: Stuffed Mushrooms

4 large portobello mushrooms
4 tbsp olive oil
1 tbsp red wine vinegar
1 tsp minced fresh thyme
3 large cloves garlic minced
1/2 cup minced red bell pepper
1 1/2 cups fine fresh bread crumbs
3 tbsp minced green onion
2 tbsp minced parsley
1 cup grated Monterey Jack cheese

Discard mushroom stems and wipe caps clean with a damp paper towel. In a bowl whisk together 3 tbsp olive oil, wine vinegar and half of both thyme and garlic. Season with salt and pepper then spoon mixture evenly over mushroom caps. In a small skillet heat remaining 1 tbsp olive oil over moderately low heat. Add bell pepper and saute 3 minutes to soften. Add remaining garlic and saute 1 minute to release its fragrance. Add bread crumbs and blend well. Remove from heat and stir in green onions, parsley and remaining thyme. When cool stir in cheese and season with salt and pepper.

Prepare a medium hot charcoal fire or preheat gas grill then put mushroom caps gill side up on a baking sheet. Drizzle with any unabsorbed vinaigrette and divide the stuffing evenly among the caps and press it into place covering the gills. Cook mushrooms over indirect heat. Cover grill but leave vents open. Cook until mushrooms are tender and stuffing is crisp about 10 minutes. Serve immediately.