Directions

1. HEAT the grill to medium heat.
2. CUT the stem off the mushrooms, clean gently, and carefully scrape out the gills.
3. DRIZZLE olive oil on both sides of the mushrooms, sliced zucchini and jalapeño and then sprinkle all with salt and pepper to taste.
4. PLACE 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.
5. 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.
6. 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.
7. REMOVE from grill when done and fill each mushroom cap with one quarter of the vegetable filling. Top with remaining chopped basil and serve.