Grilled Mushrooms Stuffed with Herbed Goat Cheese

I adore mushrooms in all their earthy meatiness, so succulent even, especially when grilled. This recipe idea came to me one day and I just knew it would be a compliment pairing mushrooms with goat cheese on the grill. I was so sure it had never been done before, but alas, nothing new under the sun, right?! These babies are so great for a summer party, they make an awesome appetizer or side dish, not to mention leftovers.

Grilled Mushrooms Stuffed with Herbed Goat Cheese
Serves 4-6

8-12 baby bella mushrooms, or regular white mushrooms on the
bigger side size wise (2 mushrooms per person)
2 tablespoons olive oil
5 ounce log of goat cheese
fresh herbs such as rosemary, thyme, oregano, or chives
coarse sea salt and cracked black pepper to taste

Gently wipe off the mushrooms of any remaining dirt. Remove woody stem. Toss the mushrooms with olive oil, salt and pepper
in a bowl. Prepare charcoal grill or turn on your gas grill. Over a medium high fire, grill your mushrooms until tender 5-7 minutes per side.
In a small bowl, mix goat cheese with about 2 teaspoons of minced fresh herbs, sea salt and pepper.  As soon as the mushrooms are off the grill spoon goat cheese mixture into each mushroom and let sit for a few mintues so the cheese can soften and slightly melt. Serve these alongside the pork and verde saute or as a wonderful appetizer during a summer gathering. These make great leftovers.