Grilled Portabellas with Soppressata Stuffing

Ingredients

• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 6 portabella mushrooms (3 to 3 ½ inches wide; 1 ¼ lb total), stems discarded
• ¼ cup mayonnaise
• ¾ oz finely grated Parmigiano-Reggiano (¹/₃ cup)
• 1 tablespoon finely chopped fresh oregano
• 1 cup fine fresh bread crumbs (from 3 slices firm white sandwich bread)
• + 3 more ingredients
• • ¼ cup plus 2 tablespoons olive oil
  • 1 large garlic clove, minced
  • 2 oz thinly sliced soppressata or other cured Italian salami, finely chopped (½ cup)

1. Cook soppressata and garlic in 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, 3 minutes. Add bread crumbs and oregano and cook, stirring, until soppressata begins to brown, 1 to 2 minutes. Transfer stuffing to a bowl and cool to room temperature, about ...

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