Grilled Portabellas with Soppressata Stuffing

Ingredients for Grilled Portabellas with Soppressata Stuffing

• 60g thinly sliced soppressata or other cured Italian salami, finely chopped (80g )

• 1 stor vitlöksklyfta, hackad

• 60ml plus 2 tablespoons olive oil

• 240ml fine fresh bread crumbs (from 3 slices firm white sandwich bread)

• 1 tablespoon finely chopped fresh oregano

• 20g finely grated Parmigiano-Reggiano (80ml )

• 60ml majonnäs

• 6 portabella mushrooms (3 to 3 1/2 inches wide

• 575g total), stems discarded

• 1/4 teskedar salt

• 1/4 teskedar svartpeppar

How to make Grilled Portabellas with Soppressata Stuffing

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.

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.)

While coals are lighting, brush mushrooms on both sides with remaining 60ml 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.

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