This delicious grilled portabella mushroom recipe is loaded with all the goodies like garlic, bacon, and cheese.
Slice bacon into 1/2 inch pieces, and begin by cooking the bacon in medium sauce pan until crispy.
Tip: Bacon fat is bad for your drains, so be sure to pour any leftover fat into a tin container to discard or use later.
Preheat oven to 350F.
Preheat and grease outside grill to medium heat.
Wash and remove stem from mushrooms.
Melt one tablespoon of butter and brush on the smooth side of the mushrooms and let sit for 1-2 minutes.
In a small bowl mix the bacon and cream cheese.
Saute garlic in 1 tablespoon of butter over medium heat until tender, about 2 minutes.
Add the garlic to the cream cheese and bacon mixture.
Over medium heat, grill the mushroom empty stem side down for 5 minutes; turn and grill for another 3-4 minutes.
* Note without a barbecue, you can also pan from them on a grated cast iron pan.
Remove and let cool for about 3-5 minutes.
Brush any remaining butter on the rough side of the mushroom.
Divide the cream cheese mixture evenly on the mushrooms and spread with your fingers.
Top with the cheeses.
Sprinkle with bread crumbs.
Bake in the oven for 15 to 20 minutes or until the cheese is melted and the bread crumbs are slightly browned.