GRILLED PORTABELLAS WITH SOPPRESSATA STUFFING

Grilled Portabellas with Soppressata Stuffing image

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

Provided by Chris Schlesinger

Yield Makes 6 first-course servings

Number Of Ingredients 10

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Ingredients

2 oz thinly sliced soppressata or other cured Italian salami, finely chopped (1/2 cup)
1 large garlic clove, minced
1/4 cup plus 2 tablespoons olive oil
1 cup fine fresh bread crumbs (from 3 slices firm white sandwich bread)
1 tablespoon finely chopped fresh oregano
3/4 oz finely grated Parmigiano-Reggiano (1/3 cup)
1/4 cup mayonnaise
6 portabella mushrooms (3 to 3 1/2 inches wide; 1 1/4 lb total), stems discarded
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

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 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.