Directions
- HEATÂ the grill to medium heat.
- CUTÂ the stem off the mushrooms, clean gently, and carefully scrape out the gills.
- DRIZZLE olive oil on both sides of the mushrooms, sliced zucchini and jalapeño and then sprinkle all with salt and pepper to taste.
- PLACEÂ the vegetables on the grill and cook for about 2 minutes on each side. When done remove and set aside. Reduce grill heat to low.
- COMBINE the cooked corn kernels, chopped tomatoes, onion and pea shoots in a bowl. Dice the cooked zucchini and jalapeño and add to the filling mixture. Stir in half of the chopped basil and season with salt and pepper to taste.
- PLACE the mushroom caps on a piece of tin foil or in a grill-safe skillet. Top each mushroom cap with ⅛ cup of shredded mozzarella cheese. Close grill and cook until cheese is melted and bubbly, about 3 minutes.
- REMOVEÂ from grill when done and fill each mushroom cap with one quarter of the vegetable filling. Top with remaining chopped basil and serve.