BRATWURST AND PEPPER JACK GRILLED MUSHROOMS
1. Set up the grill for indirect cooking and preheat to high (400 degrees).
2. Using a spoon or melon baller, remove the stems from the mushroom caps, leaving the caps whole. (Save stems for soups or stock.) Generously brush the mushroom caps on all sides with olive oil and season with salt and pepper. Place the mushroom caps place in a foil drip.
3. Place a few slivers of bratwurst, cheese, jalapeno, and garlic in each mushroom cap. Add a sprig of cilantro and drizzle each cap with a little more oil. The mushrooms can be prepared several hours ahead to this stage.
4. Place the pan with the mushrooms to the center of the grill away from the fire. Cover the grill. Indirect grill the mushrooms until browned and tender and until the filling is browned and sizzling. Transfer the mushrooms to a platter and stick a toothpick in each for serving.
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