Stuffed Savory Schrooms

Summer heat can make even the sanest of cheesemongers say crazy things. I might have stated in a previous blog post that I have officially refused to cook anymore this summer as long as the high temperatures persist. Rather than fully retracting my statement, I'd like to amend it: I refuse to cook anything that's not on a grill! With a cold beer by my side, I'm happy to report that my cheese addiction (and yours!) can be easily fueled by some simple, summery grill-able appetizers, like this one. Stuffed Savory Shrooms 2 oz. plus 2 oz. Beemster Graskaas Gouda (available seasonaly, and right now at Di Bruno's in Rittenhouse!) 1 slice of cooked (preferably cooled) ham (I always go for the Breakfast Ham in the meat dept.) Stuffing mushrooms 1/2 tsp salt 1/2 tsp cracked pepper Drizzle of olive oil Breadcrumbs or crushed croutons for garnish To assemble: Wash and remove the stems of the stuffing mushrooms (larger and deeper than normal button mushrooms) and set aside on a paper towel to dry. Chop the ham slice and 2 oz of the Gouda into fairly small, caper-sized pieces and combine in a small bowl. When your mushrooms are dry, drizzle them with olive oil on both sides and season with salt and pepper. (TIP: If you like a little spice, throw some crushed red pepper on them!) Stuff the mushrooms with the ham and cheese blend, and using the remaining 2 oz of cheese, top each mushroom with about a square-inch "pat" of Graskaas. Then onto the hot grill (top rack, if you have one, or on a sheet of aluminum foil over high flame)* until the cheese melts and the mushrooms brown slightly (about 5 minutes). Top with some crunchy, seasoned breadcrumbs for texture, and dig in to a pop-able bite of Awesome. *(If you have no grill, or simply cannot drag yourself out of the air conditioning, begrudgingly use a 300 degree oven for 7-10 minutes.) Couldn't be easier, couldn't be cheesier. Eat your way through the heat!