New: Experimenting with mushrooms.....

Start with a couple of large fresh Portabella caps. Keep 'em dry and cool until you are ready to go. Wash 'em? Gimme a break.

Find or make (or have a friend make) a light Thai Peanut Sauce and fill the gills on the underside of the caps about half way. Get the grill warm - not too hot! Set the caps on the grill - gills up so the sauce warms up inside.

Top with shaved ham and thick slice of cheddar (I used a 7 year old Wisconsin block from the creamery in Nelson, WI - near the bottom of Lake Pepin.) Continue at medium indirect heat until the cheese melts.

Serve the caps on top of fresh or fresh-frozen sweet corn with butter sauce (never canned ;-{D).