Grilled Cremini Mushrooms Stuffed with Basil and Parmesan Mayo Spanish Tapas Recipe :: The Meatwave

Ingredients

• For the Basil and Parmesan Mayo
• 1 large egg yolk
• 1/4 cup packed fresh basil leaves
• 2 tablespoons finely grated parmesan cheese
• 2 anchovy filets
• 1 tablespoon water
• 4 teaspoons freshly squeezed lemon juice from 1 lemon
• 1 teaspoon freshly minced garlic (about 1 medium clove)
• 1/2 teaspoon Dijon mustard
• 3/4 cup olive oil
• 1/4 cup extra virgin olive oil
• Kosher salt, to taste
• 10 ounces cremini mushrooms, cleaned and stems removed
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper