Wash and pat dry mushroom caps. Paint the top of the caps
with a thin layer of olive oil. Fill caps with cheese.
Place on hot grill, cheese up, then reduce heat to medium-low.
Use direct heat. Musrooms are done when liquid is visible or
caps have softened, 15-20 minutes. Cheese may not be runny,
but will be softened.
- 2 Large Portobello Mushrooms, stems removed
- Smoked Gouda cheese, grated, about a half-pound
- 2 Large Hamburger buns
- Olive oil
Toast buns; spread a very small amount of mayo on the
Place mushrooms between bun halves, cut in half, and serve.
Serves 2. Obviously, multiples work fine.
Mozzarella cheese works OK, too, as does cheddar or
Jan. 26, 1999