Summertime is for grilling and in the spirit of the occasion, I found a recipe that would taste great for those BBQ parties you may be hosting this season. I got this recipe from the book Appetizers on the Grill by Barbara Grunes.
You will need:
-3 tablespoons olive oil
-24 medium-large mushrooms, stems removed and chopped
-2 large shallots, minced
-1/2 cup chopped walnuts
-1/2 cup minced celery
-3/4 cup fresh fine whole-wheat bread crumbs
-1/2 teaspoon dried tarragon
-1/4 teaspoon salt
-1/4 cup minced fresh parsley
-Olive oil for brushing mushrooms and grill rack
Heat oil in a frying pan. Add mushroom stems and shallots and sauté over medium heat for 3 minutes, stirring occasionally.
Mix in walnuts, celery, bread crumbs, tarragon, salt, and parsley. Clean mushrooms with a damp paper towel. Gently mound stuffing into mushroom caps. Brush bottom of mushrooms with oil.
Prepare the grill, and when the coals are hot, place grill rack, brushed with oil, about 4 to 6 inches from heat source. Set mushrooms on rack, cover grill, and cook for 2 to 3 minutes or until mushrooms are firm to the touch (not mushy).
Transfer mushrooms to a tray and serve hot.
Makes 8 servings.