For 4 persons
16 large mushrooms
1 aluminium grill tray
350 g Swiss Raclette cheese, in cubes
1-2 clove(s) of garlic, chopped
1 tbsp fresh thyme leaves
1 peperoncini, pitted, chopped
1 Twist out the stems, place the mushroom heads in the tray.
2 Mix the cheese, garlic, thyme and peperoncini, stuff the mushrooms.
3 Place the tray on the grill at medium glow, cover the grill, then grill for 5-8 minutes.
TIP: Serve with Gschwellti (jacket potatoes) or whole-grain bread, farmhouse bread, baguette.
Bake the mushrooms in the oven at 200 °C, instead of on the grill.