Grilled stuffed mushrooms

Ingredients for 4 servings:

• 8 large mushrooms (giant mushrooms)
• 200 g feta cheese (preferably sheep’s milk)
• ½ bunch parsley
• e.g. chives
• Pepper, freshly ground
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

for kettle grill or inventive

Clean the mushrooms with a sheet of kitchen paper and carefully remove the stems. Crumble the feta cheese into small pieces, then season with pepper and mix with the chopped herbs. Brush the mushrooms well all over with olive oil. Grill the mushrooms, first on the underside where the stem used to be, for about 3 minutes. Remove from the grill and fill the mushroom heads evenly with the feta mixture. Place them back on the grill, this time on the other side, and place the lid on the kettle grill. The rising heat will melt the feta cheese slightly. Once this has happened (after about 3-4 minutes), the mushrooms are ready to serve. Tip: If you don’t have a kettle grill, try using aluminum foil or something similar to reflect the heat onto the feta mixture.