By changing up the size and/or variety of mushroom, you can make these stuffed mushrooms a main, side or appetizer.
6 medium portobello mushrooms
Olive oil for brushing mushrooms, for grill
Salt and freshly ground pepper, to taste
3 tbsp. olive oil
3 slices bacon, chopped
1 small red onion, finely chopped
2 garlic cloves, finely chopped
1 small zucchini, finely chopped
1 red bell pepper, finely chopped
3 sprigs thyme, finely chopped
2 tbsp. finely chopped parsley
1 cup old cheddar, grated
Remove the stems from the portobello mushrooms and finely chop. Set aside.
Using a spoon, scrape and remove the dark brown gills from the mushrooms. Discard gills.
Brush mushrooms with oil.
Heat grill pan over medium high heat. When pan is hot, cook mushrooms until they begin to soften, about 2 minutes on each side.
Lightly salt the mushrooms. Let mushrooms drain on paper towel to remove excess liquid, gill side down.
Preheat oven to 375 degrees F.
Cook bacon in a medium fry pan over medium heat until lightly crisp. Remove bacon, draining fat in pan, if desired. Add 2 tbsp. olive oil to the hot pan, along with onion, garlic, chopped mushroom stems, zucchini, red pepper and thyme. Sauté the vegetables until tender, about 5 to 10 minutes. Combine vegetables with cooked bacon and chopped parsley.
Stuff the mushroom caps with the vegetable and bacon mixture. Sprinkle cheese on top and drizzle with a little olive oil.
Bake stuffed mushrooms until cheese is lightly golden brown and bubbling, about 15 minutes.
Yield: 6 servings.