INGREDIENTS:
-4 Large Portobello Caps (stems removed / rinsed thoroughly)
-8oz Cherry Tomatoes (assorted colors)
-4 Strips Hardwood Smoked Bacon
-2-4 Cloves Garlic (chopped)
-1 Jalapeno (thinly sliced)
-3/4 Cup Asiago/Parmesan (grated)
-1/2 Green Bell Pepper (thinly sliced)
-1/2 Vidalia Onion (sliced 1/2″)
-1/2 t Thyme (de-leaved / finely chopped)
-1/2 t Oregano (finely chopped)
-1/2 t Rosemary (de-leaved / finely chopped)
-Cracked Coarse Salt/Black Peppercorn, to Taste
-Olive Oil
METHOD to the MADNESS:
-Pre-Heat Grill to Med/HIGH.
-In Mixing bowl with 2T Olive Oil, Combine Onion, Peppers, Chopped Herbs, & Salt/Pepper. Set aside.
-On Prep-Plate, apply 1/2 t Olive Oil to Flesh of each Portobello Cap & Season lightly with Salt/Pepper. Set aside.
-Place Veggie Mix over Indirect Heat of HOT Grill Grates for 5-7Minutes (Vegetable Grill Tray may prove useful).
-Add Cherry Tomatoes to Veggie Mix & Grill for an additional 3-5Min, or until Onion/Bell Pepper are TENDER.
-Pull from Heat, cover, & let rest.
-When Veggie Mix placed over Grill… Lay Strips of Bacon over DIRECT HEAT of the HOT Grill Grates.
-Cook for 3-5Min per Side, or until Golden Brown.
-Pull from Heat, roughly chop, & set aside covered.
-When Cherry Tomatoes added to Veggie Mix… Place Portobellos Stem-side Down over Grill.
-Cook Portabello Stem-side down for 6-8Minutes.
-Flip Portobello Caps, Fill each with Chopped Bacon, then 1/8 Cup Grated Cheese, & Grilled Veggie Mix.
-Cook Tops for additional 6-8Minutes, or until Mushroom is TENDER.
-Pull from Heat, Garnish with splash of Olive Oil, Grated Cheese, & Cracked Salt/Pepper. Serve HOT
FOLLOW on FACEBOOK & TWITTER