Grilled Portabellas with Soppressata Stuffing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
To minimize untended grill time, bring the stuffing and reserved cheese to the grill along with the mushrooms. Ingredients:
2 oz thinly sliced soppressata or other cured italian salami, finely chopped (1/2 cup) |
1 large garlic clove, minced |
1/4 cup plus 2 tablespoons olive oil |
1 cup fine fresh bread crumbs (from 3 slices firm white sandwich bread) |
1 tablespoon finely chopped fresh oregano |
3/4 oz finely grated parmigiano-reggiano (1/3 cup) |
1/4 cup mayonnaise |
6 portabella mushrooms (3 to 3 1/2 inches wide; 1 1/4 lb total), stems discarded |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Cook soppressata and garlic in 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 3 minutes. Add bread crumbs and oregano and cook, stirring, until soppressata begins to brown, 1 to 2 minutes. Transfer stuffing to a bowl and cool to room temperature, about 10 minutes. Reserve 2 tablespoons cheese, then add remaining cheese, mayonnaise, and salt and pepper to taste to stuffing and stir to combine.
2. While stuffing cools, prepare grill for cooking over low-heat charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
3. While coals are lighting, brush mushrooms on both sides with remaining 1/4 cup oil, then sprinkle with salt and pepper on stemmed sides only. Grill mushrooms, stemmed sides down, on lightly oiled grill rack, covered only if using a gas grill, 5 minutes. Turn mushrooms over and grill 2 minutes more, then transfer with tongs to a tray, keeping mushrooms stemmed sides up. Divide stuffing among mushrooms and sprinkle with reserved cheese. Carefully return mushrooms (stuffing sides up) with a large metal spatula to grill rack and grill until mushrooms are tender, 4 to 7 minutes.
4. Cooks' note: If you aren't able to grill outdoors, mushrooms can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat.
|
|