Grilled Stuffed Mushrooms - On The Fire
White or Cremini work well
I use Italian for more flavor
Preferably fresh but shaker is good too
Set aside to top mushrooms
Preheat the grill (or oven) to 400°.
Spread a thin layer of olive oil on a cookie sheet. You'll use the sheet even on the grill.
Clean the mushrooms with a damp paper towel.
Remove mushroom stems. Chop the stems into 1/4" or smaller pieces.
Melt the butter in a fry pan over medium heat. Cook the stems until most of the moisture has evaporated, six or seven minutes.
Add the minced garlic to the mushrooms stems and cook for two or three minutes. As soon as you smell the wonderful aroma of garlic, it's done.
Add the bread crumbs and toast for three or four minutes.
Remove from heat and cool 15 or 20 minutes, cool enough that the cream cheese won't melt.
Add the Parmesan, cream cheese, Worcestershire sauce, parsley and thyme. Add salt and pepper to taste.
Fill the mushroom caps with the mixture. Top with the Mozzarella cheese.
Grill with the cover down for 15-20 minutes.
Cool 8-10 minutes before serving.
Cooking with Chef Robin, On The Fire, Big Wild Radio.