Grilled Portobellas With Soppressata Stuffing

Preparation

Baking Directions:

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 a 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 1/4 cup 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.

Tips:

To minimize untended grill time, bring the stuffing and reserved cheese to the grill along with the mushrooms.

If you aren't able to grill outdoors, mushrooms can be grilled in a hot, lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat.