Grilled Mushroom Heads Au Gratin

For the grilled mushroom caps au gratin, clean the mushrooms dry. Remove the stems by turning them.

Wash and dice the tomatoes, remove the stalks. Pat the feta cheese and mozzarella dry – if necessary – and also cut into cubes. Pluck rosemary needles, thyme and parsley leaves from the stems. Finely chop herbs and garlic, mix with diced tomatoes and cheese and olive oil. Season with salt and pepper.

Stuff the mushroom heads with the cheese-tomato-herb mixture. Brush the outside of the heads with the remaining herb oil.

Cut or tear the aluminum foil into rectangles. Place the stuffed mushroom heads, bottom side up, on the aluminum foil and twist closed over the mushrooms. Cook on the hot grill for about 12 minutes.

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