Ingredients

Preparation

Nonstick cooking spray
1/4 cup olive oil, plus more for drizzling
1 small onion; finely chopped
3 garlic cloves; finely chopped
16 large button mushrooms, wiped of grit, stems removed and finely chopped
2 cups fresh whole-wheat breadcrumbs
1/4 cup finely chopped fresh flat-leaf parsley
Dash of hot pepper sauce
4 oz Gorgonzola or Parmesan cheese, crumbled
Kosher salt and freshly ground black pepper
Mixed olives, for serving

2.  Place a saucepan over medium-high heat and add the oil  When the oil is hot, add the onion and garlic.  Cook and stir for 1 minute until softened.  Add the chopped mushroom stems and cook until golden brown, about 2 minutes.  Remove the heat.

3.  Add the breadcrumbs, parsley, hot pepper sauce and cheese.  Mix until well combined (if mixture looks too dry, add more olive oil.)  Season with salt and pepper to taste.

4.  Fill the mushroom caps with the cooked mixture and pack the filling in with a teaspoon.  Drizzle the entire mushroom with a little olive oil.  Put the mushrooms face down on the hot grill and cook for 1 minute until the filling is golden.  Turn the mushrooms over with tongs and grill the bottom side for another minute until browned.  Serve immediately with mixed olives on the side.