How to make it

  • Discard mushroom stems and wipe caps clean with a damp paper towel.
  • In a bowl whisk together 3 tablespoons 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 tablespoon olive oil over moderately low heat.
  • Add bell pepper and sauté 3 minutes to soften.
  • Add remaining garlic and sauté 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.

Reviews & Comments 3

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  • artichokehearts 10 years ago
    WOW! I want to try this now.
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    " It was excellent "
    chefmal ate it and said...
    I don't have a grill, so I guess putting it in the oven will have to do. Sounds really good though, thanks!
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    " It was excellent "
    dariana ate it and said...
    A must try!
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