Bruschetta with Gigantic Grilled Mushrooms

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2 large shiitake mushrooms

2 garlic cloves, peeled and finely chopped

1 heaping tablespoon finely chopped rosemary, sage, and thyme

Sea salt

Extra-virgin olive oil

2 slices country bread, cut about ¾ inch thick

1 large garlic clove, peeled and cut in half

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Trim stems from mushrooms and discard (the stems are extremely fibrous and inedible). Wipe the caps with a damp paper towel. Make 2 or 3 shallow slits in the flesh of each cap.

In a small bowl, combine the herbs, garlie, and salt to taste. Gently stuff the mixture into the slits in the mushrooms. Brush the mushrooms on both sides with olive oil.

Grill the mushrooms until they just begin to soften, turning them once. Overcooking turns shiitakes limp and slimy. When the mushrooms just begin to release some of their juices, they are ready.

Meanwhile, grill the bread on both sides. While still warm, rub one side of each slice of bread with the cut garlie and drizzle with olive oil. Place a mushroom on top of each slice of bread. Serve immediately.

Makes 2 bruschettas.