Little Mushroom Bites

Prepare a medium-hot fire in the grill with a vegetable grill rack in place.

Remove the stems from the mushrooms and hollow out the caps, reserving the stems and trimmings. Brush both sides of the mushroom caps with olive oil and sprinkle the inside of the caps with salt and pepper, to taste.

Grill the mushrooms, hollow-side down, until partially cooked, about 5 minutes. Set aside.

Combine the reserved mushroom stems and trimmings with the remaining olive oil and the garlic and toss to coat. Grill, tossing frequently, until lightly cooked, about 5 minutes.

Finely chop the mushroom pieces and garlic by hand or in a food processor. Combine in a medium bowl with the bread crumbs, cheese, and sherry. Season with salt and pepper, to taste. Stuff into the mushroom caps, mounding up the filling and pressing with your fingers to pack tightly.

Grill the stuffed mushrooms stuffing-side up, until the mushrooms are completely cooked and the cheese is melted, about 10 minutes.

Serve hot or warm.

From: "Vegetarian Grill: 200 Recipes for Inspired Flame-Kissed Meals" by Andrea Chesman