Grilled Brats with Stuffed Portabellos

The brats were your standard fare. Grilled, then topped with sauteed green and red peppers, onion, and mushrooms. Served on toasted fresh buns.

The stuffed portabellos were quite good.

Normally, this recipe is for stuffed smaller mushrooms, like mini bellas or buttons. I had two large portabellos I needed to use up, so we stuffed them.

Ingredients:

• 3 slices bacon, chopped fine
• 1 lb mushrooms
• 1/2 cup onion, chopped
• 1 clove garlic, chopped fine
• 1 cup shredded mozzarella cheese
• 1/2 cup soft breadcrumbs
• 1/4 t oregano
• 1/4 t salt

1. Remove stems from mushrooms and chop fine.

2. Put bacon, stems, onion and garlic into a frying pan and saute in a tablespoon of butter or olive oil.

3. Cook until onion is soft, then drain on a paper towel.

4. Stir in remaining ingredients (other than mushrooms).

5. Stuff mushroom caps with ingredients.

6. Bake on a cookie sheet at 375° F for 10 minutes