Recipe: Grilled Veggie-Stuffed Portobellos with Cheese on Herbed Flatbread (serves 2)

GRILLED VEGGIE-STUFFED PORTOBELLOS WITH CHEESE

2 large Portobello mushroom caps
3 Tbsp. extra-virgin olive oil or other olive oil
1/2 small fresh fennel bulb, halved lengthwise
1 slice (1/2-inch thick) yellow or red onion
2 cloves garlic, unpeeled
1 small slice sourdough bread
1 tsp. chopped fresh oregano leaves
1/4 tsp. garlic-pepper seasoning
1 slice Swiss or Muenster cheese, halved
2 pieces herbed flatbread (recipe follows) or buns
2 slices tomato (optional, for serving)

Heat grill to medium direct heat.

Cut stems from mushrooms, set aside. Scrape the dark "gills" from the inside of mushrooms using a spoon; discard. Lightly brush the outsides of the mushrooms, both sides of bread and the remaining vegetables with olive oil. Set mushrooms aside.

Place the fennel and onion on the grill. Grill for 5 minutes. Brush lightly with olive oil and turn the vegetables over.

Add the mushrooms stems and the garlic to grill, place them on a small piece of foil to prevent them from falling through the grill grates. Grill those for 2 to 5 minutes longer, or until tender but not soft (except the garlic -- it should be very soft).

Add bread to the grill during the last 3 to 4 minutes, or until lightly toasted, turning once.

Remove the vegetables and bread from the grill (do not turn grill off).

TO MAKE THE FILLING:
Place the grilled bread in a food processor; process until fine. Remove bread crumbs from the processor, set aside.

Cut grilled vegetables into 1-inch pieces; place in the food processor. Pell the grilled garlic. Add the garlic and mushroom stems to the processor, and pulse until coarsely chopped. Add the breadcrumbs (about 1/3 cup), the oregano and the garlic-pepper seasoning; pulse to mix. Set aside.

TO FILL AND GRILL THE MUSHROOMS:
Place mushrooms, rounded (top) side up on grill. Grill covered 3 to 5 minutes, or until the inside of the mushroom caps are beginning to soften. Remove them from the grill; and brush them with olive oil.

Spoon filling into caps, packing lightly. Place mushrooms on grill. Grill, covered, 4 to 6 minutes, or until filling is thoroughly heated and mushroom caps are tender, topping with cheese during the last 2 to 3 minutes.

If desired, split the flatbread; brush cut sides lightly with olive oil and place cut-side down on grill during the last 1 to 2 minutes to lightly toast.

TO SERVE:
Serve mushrooms on the flatbread or on buns, with tomatoes and condiments, if desired.

HERBED FLATBREAD
Makes about 18 servings

1 envelope (.25 oz.) active dry yeast
1 cup lukewarm water (105 to 115 degrees F)
2 cups bread flour
1/2 cup semolina flour
2 tsp. sugar
1 tsp. salt
3 Tbsp. extra-virgin olive oil or other olive oil
1 Tbsp. chopped fresh herbs of choice (rosemary leaves, basic leaves, sage, etc.)

Sprinkle yeast over the surface of the lukewarm water in a measuring cup or small bowl. Let it stand for 5 to 10 minutes to dissolve.

Combine flour, salt and sugar in a large bowl; mix well. Pour in the yeast mixture along with the olive oil.

Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until the dough has doubled in size, about 35 minutes.

TO SHAPE AND BAKE:
Remove dough from the bowl and knead briefly on a floured surface. Roll the dough out to a 1/4-inch thickness on a lightly oiled baking sheet. Brush lightly with additional olive oil. If desired, top with coarsely ground pepper or shredded Parmesan cheese.

Preheat the oven to 350 degrees F allowing the bread to rest for about 15 minutes while the oven heats.

Bake for 18 to 24 minutes, or until golden-brown. Serve warm

Makes 2 servings
Source: North American Olive Oil Association