[Sorry I haven’t posted, I’ve been sick, busy, a bit unmotivated, yada, yada, yada. I’m back now. ]

We’re a little obsessed with our new Lodge cast-iron grill/griddle. My husband has declared the BBQ “dead to him” (any Colbert fans out there?) and so far we’ve made hamburgers, lamb burgers, grilled veggies, and chicken on the grill and it’s great! Easy, yummy, getting quicker and quicker to clean up as the pan is increasingly seasoned. It does heat up the kitchen but hey… that’s why A/C is for!

Stuffed mushrooms are another fave of ours. Classic, easy, rich, slightly indulgent, hard to screw up, and you can use any ingredients you have on hand. The best part about these mushrooms from Bon Appetit, and what sets them apart from other recipes I’ve tried, is that the mushrooms themselves are marinated before the grilling. Definitely kicks it up a notch.

Mozzarella-Stuffed Grilled Portobellos with Balsamic Marinade
From Bon Appetit July 2006
Serves 6

1/4 cup extra virgin olive oil
2 tablespoons plus 1 teaspoon balsamic vinegar
3 cloves garlic, minced, divided
6 large portobello mushrooms, stemmed
1 1/2 cups panko
1 cup shredded mozzarella cheese (about 5
ounces)
1/2 cup grated Parmesan cheese (about 2 ounces)
1/4 cup chopped green onions
1 1/2 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh thyme
1/4 cup (1/2 stick) butter, melted

Whisk oil, 2 tablespoons vinegar, and 1 garlic clove in small bowl for marinade. Using spoon, scrape out gills from mushrooms and place mushrooms on rimmed baking sheet. Brush marinade over both sides of mushrooms, arrange hollow side up, and let stand at room temperature 30 minutes.

Prepare barbecue (medium heat). Mix panko, next 5 ingredients and remaining 2 garlic cloves in medium bowl. Drizzle butter and remaining teaspoon vinegar over panko mixture and toss. Divide panko mixture among mushrooms, leaving 1/2-inch border around edges and patting down slightly. Place mushrooms on grill, stuffing side up; cover grill and cook until cheese melts and juices bubble at edges of mushrooms, rearranging mushrooms occasionally for even cooking (do not turn over), about 6 minutes.