2 slice(s) Bacon
4 large Portabello mushrooms
Olive oil, virgin
1/2 cup Onion(s), minced
1/2 cup Bell pepper, red, minced
1 teaspoon Garlic, finely minced
1/2 cup Bread crumbs, fine
2 tablespoon(s) Parsley, fresh, chopped
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1/2 cup Parmesan, fresh, 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 saute the onion and bell pepper for about 6 minutes.
Add the garlic and saute 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 HighIndirect heat.
Should take about 8 minutes to finish. Be sure to NOT place directly over the flame.