Serves: 4
Total Calories: 161

2 slices bacon
4 large Portabello mushrooms, about 4 inches in diameter each
extra-virgin olive oil
FOR THE STUFFING:
1/2 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1 teaspoon minced garlic
1/2 cup dried bread crumbs
2 tablespoons finely chopped Italian parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)

In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally, drain on a paper tower. When cool, finely chop and set aside. Reserve the bacon fat in the pan.

Remove and discard the stems from the portabellos. With a small spoon, gently scrape out the black gills and discard. Wipe the caps clean with a damp towel. Generously brush or spray both sides of the caps with olive oil. Set the mushrooms, top side down, on a platter.

TO MAKE THE STUFFING: In the same large sauté pan used to cook the bacon, warm the bacon fat over medium heat. Add the onion and red pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic and cook for one minute more, stirring occasionally. Add the bread crumbs, parsley, salt, and pepper and stir to blend. Remove from the heat. Add the reserved bacon and the cheese and mix well.

Divide the stuffing evenly among the mushroom caps. Grill over Indirect High heat until the caps are soft and the tops are lightly browned, 8 to 10 minutes. Carefully remove from the grill with a wide spatula. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 161
Calories from Fat: 68

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