How to make it

  • Discard mushroom stems and wipe caps clean with a damp paper towel.
  • In 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 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 medium hot charcoal fire then put mushroom caps gill side up on a baking sheet.
  • Drizzle with any unabsorbed vinaigrette and divide stuffing evenly among caps.
  • Press it into place covering the gills then cook mushrooms over indirect heat.
  • Cover grill but leave vents open then cook until mushrooms are tender about 10 minutes.
  • Serve immediately.

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