• Portabella or Baby Bella mushrooms
• Pico de gallo

Clean mushrooms, remove stems, and coat with olive oil, salt and pepper. Grill mushrooms, gill side down (this is important; it catches a lot of smoke flavor) for about 2 minutes. Turn mushrooms over and fill with pico de gallo (see separate recipe.) Cover pico de gallo with grated Monterrey Jack cheese. Grill covered until cheese melts.