[ Photographs: Joshua Bousel ]
About the author: Joshua Bousel brings you a new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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Special equipment: Grill
Ingredients
serves Serves 4 to 6 as a side or appetizer, active time 10 minutes, total time 15 minutes
- 10 ounces cremini mushrooms, cleaned and stems removed
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup basil parmesan mayonnaise
- Type of fire: Direct
- Grill heat: medium-high
Procedures
Place mushrooms in a large bowl and toss with olive oil, salt, and pepper.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place mushrooms on the grill, gill side up, and cook until mushroom caps brown and start to release their moisture, 3-4 minutes. Flip and continue to cook until mushrooms are slightly soft, about 3 minutes more. Remove mushrooms to a tray, gill side up, and let cool for 3-5 minutes.
Fill each mushroom with a spoonful of basil parmesan mayonnaise. Serve immediately.