GRILLED PORTABELLO MUSHROOMS WITH BEEF & CHEESE

2 medium portabello mushrooms
1 tablespoons olive oil
Sea salt to taste
Freshly ground black pepper

BEEF MIXTURE
1/2 lb ground beef
2 sun-dried tomatoes in oil, chopped
2 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
1/2 teaspoon dried parsley
1 teaspoon dried basil
1 tablespoon olive oil
Sea salt to taste
Freshly ground black pepper

1 cup Monterey Jack Cheese, grated

METHOD
Prepare the beef mixture: In a medium saucepan, heat the olive oil over a medium heat. Add the onion and garlic and saute until translucent, for about 10 minutes.

Add the ground beef and cook until the meat is no longer pink in color. Drain off any excess grease. Then add the sun-dried tomatoes, parsley, basil and season with salt and pepper. Remove from heat and set aside.

Clean the mushrooms with a damp cloth and discard the stems. With a spoon, gently and carefully remove the black gills from the mushrooms caps.

Preheat the grill for direct cooking over medium heat.

Brush the mushrooms with olive oil on both sides. Place the mushrooms caps, gill sides down on the grill. Cook for about 3 to 4 minutes. Remove the mushrooms into a baking tray.

Place the beef mixture inside of the mushrooms and top with cheese. Then place the baking tray in the grill over medium heat, with the lid closed for about 6 to 8 minutes. Remove and serve immediately.

Adapted from Seasaltwithfood.com.