Recipe adapted from Red Gold Tomatoes. For more information, visit their website.
Set EGG for direct cooking at 400°F/204°C.
Brush outsides of each mushroom cap with 1 tablespoons olive oil. Set aside.
In a Half Moon Cast Iron Griddle or a small skillet, heat 1 tablespoon extra-virgin olive oil. Add shallot, onion and garlic; sauté for 5 minutes. Then add bell pepper and Red Gold Tomatoes, sauté for 3 more minutes.
Place goat cheese in a mixing bowl and add heated vegetables; stir to combine. Add salt and black pepper.
Fill mushroom caps with vegetable-goat cheese mixture.
Place mushroom caps on EGG. Cook for 3 to 5 minutes or until mushroom is tender.
Serve as a side dish or place on a toasted bun as a sandwich.
Makes 4 servings