Method: direct grilling
Makes: 16 mushrooms, enough to serve 4 as an appetizer, 8 as a side dish
16 large mushroom caps, wiped clean with a damp cloth
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1 cooked bratwurst or smoked sausage, cut into thin slivers
2 ounces thinly sliced pepper jack cheese, cut into thin slivers
1 jalapeño chili, seeded and cut into thin slivers
2 cloves garlic, cut into thin slivers
16 tiny sprigs cilantro
Set up the grill for indirect cooking and preheat to high (400 degrees).
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.
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.
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.
* Created by Steven Raichlen at Barbecue University.