Instructions

1. Brush both sides of mushrooms with 1 tbsp of oil
2. Sprinkle lightly with salt and pepper, and place on a preheated grill
3. Grill for 4 minutes on each side over medium heat
4. Fry bacon in the other 1 tbsp of oil until crisp
5. Drain and crumble when cool
6. Stir pesto and cream cheese together until blended
7. Spread the four grilled portabellos with the pesto/cream cheese spread and divided the bacon and roasted red peppers evenly between the four as well.
8. Sprinkle 1 tablespoon of fresh grated parmesan cheese on top of each pesto portabello.
9. Return to grill on medium low and cover.
10. Grill until topping is hot, around 6-10 minutes.

Yield: serves 4

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