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Grilled Stuffed Mushrooms

Source of Recipe


From "Lobel's Prime Time Grilling"



List of Ingredients



• ¾ cup crumbled feta cheese (3½ to 4 ounces)
  
• ¼ cup cream cheese, softened
  
• 2 Tbsp chopped flat-leaf parsley
  
• ½ tsp chopped fresh thyme
  
• ½ tsp crushed dried marjoram
  
• Freshly ground black pepper
  
• 24 white button or cremini mushrooms, each about 2 inches in diameter
  
• Olive oil
  
• Salt
  






Instructions



1. If not already on, preheat the grill.
   In a small bowl, mix together the feta, cream cheese, parsley, thyme and marjoram. Season with pepper, to taste. Set aside.
   
   
2. Remove the stems from the mushrooms, leaving a cavity in the cap. Rub the caps inside and out with olive oil and sprinkle lightly with salt. Grill, cavity side down, 2 to 3 minutes, or until lightly browned and softened. Transfer the mushrooms to a pan or platter. Spoon an equal amount of cheese filling into each cap.
   
   
3. Place the mushrooms with the cheese-filled cavity facing up along the edge of the grill (away from the hottest part of the grill). Cook 5 to 6 minutes, or until the cheese begins to melt.
   
   Serves 4 to 6