Ingredients

Steps

• Preheat the barbecue.
• Remove mushroom stems and score the gill side without cutting through.
• Lay one mushroom of each equal-sized pair gill-side up and season with salt and pepper.
• Add one tablespoon of vermouth, some garlic, thyme, and grated cheese to each base mushroom.
• Cap with the second mushroom and secure with a skewer.
• Brush the outside of the mushrooms with olive oil.
• Grill over hot coals, turning frequently, until the cheese is melted and mushrooms are soft.
• Serve warm with crusty bread.