Prep Time: 10 minutes
Cooking Time: 17 to 22 minutes
By Rick Browne, Ph.B.
You Will Need:
A gas or charcoal grill – preheated to 375˚F.
Large sheet aluminum foil
1/2 cup white bread crumbs
Sage and thyme, 1/2 teaspoon of each
12 large mushrooms, stems removed
Paprika or finely chopped parsley for garnish
Cover the grill rack with heavy-duty aluminum foil, which you’ve sprayed with non-stick spray.
Melt the butter in a saucepan over the grill or side burner, add the shallots and cook until soft, 3 to 4 minutes. Add bread crumbs, shallots, Stilton, sage, thyme, and garlic, and process briefly until well combined.
With a teaspoon press the stuffing lightly into the mushroom caps. Transfer the mushrooms to the prepared grill and cook on the foil until the mushrooms wilt and the stuffing begins to brown, 14 to 18 minutes.
Remove the mushrooms from the foil with a spatula, sprinkle with paprika or parsley, and serve as an appetizer with a chilled adult beverage.
Serves 4 – 6