Yogurtsoda Gratuitous food and travel.

I finally did it: I tried out my new grill. After two unsuccessful tries on a precariously windy day, I was able to get a nice, consistent flame going without burning myself or the patio furniture.

I can’t say I recommend grilling if there’s more than a slight breeze, but then again, my family has been known to grill in a rainstorm on more than one occasion. (Anything for chelo kabab, eh?) In any case, it was a success: the mushrooms had just the right amount of tang, and the cheese melted perfectly.

Ingredients:

2 tablespoons olive oil
2 tablespoons white wine vinegar
2 garlic cloves, minced, divided
6 small portobello mushrooms, stemmed
1 cup panko
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 chopped green onion
1 teaspoon chopped dried oregano
1 teaspoon chopped fresh thyme

1. Whisk oil, vinegar, and 1 garlic clove in small bowl for marinade. Scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms and let stand at room temperature 30 minutes.

2. Prepare grill. Mix remaining ingredients in medium bowl. Divide panko mixture among mushrooms, packing down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, about 6 minutes.