You know how you see something and you just HAVE to try it, well I saw this made in a video, no sound so I had to decide what temp and how long to cook it. It was also baked in the oven, but I decided to grill mine instead and add that char grill taste, and let me tell you, it was so worth it, this is a delicious, filling, soul satisfying dish.
1This is the final product, so worth the time to do.
2Carefully remove stem and gills from portabello. Try not to make any cracks as it will leak cheese.
3Place cheese inside mushroom. I used Muenster, but any good melting cheese would work.
4The original video I saw used roasted poblano, I thought about using roasted Anaheim, but was in such a hurry to get going I just used slices of pickled jalapeno. Place peppers on top of cheese.
5Place bacon on baking sheet fanned out like an *, then turn mushroom upside down and lay in center of bacon. Now wrap bacon up over mushroom one at a time. I stuck a few toothpicks across and underneath the bacon, not penetrating the mushroom. Now flip back over where mushroom is right side up. This is different than the video, but I have no idea how you could cook the mushroom upside down and not have all the cheese melt out.
6I placed mine on my grill rack over direct heat for just a few minutes on each side, starting cap side up. Then when I had a little sear I moved it to the other side of the grill in a grill basket and used the indirect heat to cook it. I grilled it at 400º for about 40 more minutes. I noticed toward the end that a little cheese was leaking out so I placed it leak side up, up against the grill basket facing the heat. It turned out totally delicious and I will make these again and again.