Light the charcoal in The Bastard and let the temperature reach 230 ÅãC. Remove the stalks and loose edges from the portobello mushrooms and chop them up (set the caps aside). Peel and chop the onion, cut the pepper into small pieces and chop the olives. Put the mixture in a bowl and season with salt and pepper. Cut the tomatoes into small pieces, coarsely chop the Italian herbs and chop the garlic. Transfer to another bowl.

Put the skillet on The Bastard and let it get hot. Drizzle 1 tablespoon of olive oil over and into the hats, place them on the grid around the skillet and turn them over now and again.

Pour 2 tablespoons of olive oil into the skillet, add the pepper-olive mixture and fry for about 10 minutes. Stir occasionally. Stir in the tomatoes, herbs and garlic and fry for another 2 minutes. Remove the portobellos from the grill. Remove the skillet from the heat and allow the mixture to cool slightly. Then stir in the grated parmesan cheese.

Convert The Bastard Change to indirect and let it get back to 230 °C. Pour any liquid out of the portobellos and fill them with the baked mixture. Place a slice of Tallegio on the stuffed portobellos and place them in the (wiped clean) skillet.

Put the skillet back on the grill and let the cheese melt for about 10 minutes.

Tip: We usually make a nice mixed salad with this. Favo is fried cauliflower rice with roasted red peppers, some green beans from the previous day, olives or other goodies you have in the vegetable drawer with a simple dressing of good olive oil, red wine vinegar, smoked sea salt, black pepper and a lick of mustard. Pour a nice Bourgogne with it.