Grilled Stuffed Mushrooms

Grilled Stuffed Mushrooms
Yield: Serves 4 to 6

3/4 cup crumbled feta cheese (31/2 to 4 ounces)
1/4 cup cream cheese, softened
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon chopped fresh thyme
1/2 teaspoon crushed dried marjoram
Freshly ground black pepper
24 white button or cremini mushrooms, each about 2 inches in diameter
Olive oil
Salt


Preheat the grill if it's not already on.

In a small bowl, mix together feta, cream cheese, parsley, thyme and marjoram. Season with pepper, to taste. Set aside.

Remove the stems from the mushrooms, leaving a cavity in the cap. Rub the caps inside and out with olive oil. Sprinkle lightly with salt. Grill, cavity side down, 2 to 3 minutes, or until lightly browned and softened.

Transfer the mushrooms to a pan or platter. Spoon an equal amount of cheese filling into each cap.

Place the mushrooms with the cheese-filled cavity facing up along the edge of the grill (away from the hottest part of the grill). Cook 5 to 6 minutes, or until the cheese begins to melt.