From the kitchen of Kevin Taylor, the BBQ Guru

2 slices bacon
4 large portobello mushrooms
Olive oil, virgin
1/2 cup onions, minced
1/2 cup bell pepper, red, minced
1 teaspoon garlic, finely minced
1/2 cup fine bread crumbs
2 tablespoons fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh Parmesan, grated

Cook bacon until crisp. Let cool and then crumble.

Prep the ports by removing the stems and with a small spoon, carefully remove the gills and discard.

Clean both sides and dry with paper towel. Then apply olive oil to both sides. Set on platter with top side down.

In the same pan as the bacon, re-heat the bacon grease and saut?the onion and bell pepper for about 6 minutes.

Add the garlic and saut?another minute.

Add the bread crumbs, parsley, salt and pepper and mix well.

Remove from heat and stir in cheese.

Place stuffing inside ports and then grill using High/Indirect heat.

Should take about 8 minutes to finish. Be sure to NOT place directly over the flame.