Ingredients

• 2 slices bacon
• 4 large portabello mushrooms
• Virgin olive oil
• 1/2 cup minced onion
• 1/2 cup minced red bell pepper
• 1 teaspoon finely minced garlic
• 1/2 cup fine bread crumbs
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup fresh grated Parmesan

Instructions

1. Cook bacon until crisp. Let cool and then crumble
2. Prepare the portabello mushrooms by removing the stems
3. With a small spoon, carefully remove the gills and discard
4. Clean both sides of the mushrooms and dry with paper towel
5. Apply olive oil to both sides of the mushrooms
6. Place mushrooms on a platter with top side down
7. In the same pan used for the bacon, reheat the bacon grease
8. Sauté the onion and bell pepper for about 6 minutes
9. Add the garlic and sauté for another minute
10. Add the bread crumbs, parsley, salt, and pepper and mix well
11. Remove from heat and stir in the Parmesan cheese
12. Place stuffing inside the mushroom caps
13. Grill using high indirect heat for about 8 minutes
14. Be sure NOT to place directly over the flame