Everyone deserves
a well-earned break now and then and if you’re the type of person
who would like to combine a trip abroad with a delicious cooking experience,
this is the prize for you!
We’ve joined
with InstantWin4now to bring you the chance to win a cooking holiday of
your choice up to the value of £3,000!
This
is one of the recipes from Kevin Taylor, the
BBQ Guru. Kevin is the resident Chef at RecipeGoldmine
and if you would like to have a look at the
website
click here.
Have
a look at Kevin's Biography
page to find out why and how he came to
be interested in cooking, especially barbecuing,
and Team Double Smoke. For a little insight
to competing have a look at the article A
league of their own,Competitive
barbecuers have passion for grilling by
Bonnie Blackburn, The Journal Gazette - click
here.
Ingredients
2
slice(s) Bacon
4 large Portabello mushrooms
Olive oil, virgin
1/2 cup Onion(s), minced
1/2 cup Bell pepper, red, minced
1 teaspoon Garlic, finely minced
1/2 cup Bread crumbs, fine
2 tablespoon(s) Parsley, fresh, chopped
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1/2 cup Parmesan, fresh, grated
Method
Cook
bacon until crisp. Let cool and then crumble.
Prep
the ports by removing the stems and with a
small spoon, carefully remove the gills and
discard.
Clean
both sides and dry with paper towel. Then
apply olive oil to both sides. Set on platter
with top side down.
In
the same pan as the bacon, re-heat the bacon
grease and sauté the onion and bell
pepper for about 6 minutes.
Add
the garlic and sauté another minute.
Add
the bread crumbs, parsley, salt and pepper
and mix well.
Remove
from heat and stir in cheese.
Place
stuffing inside ports and then grill using
HighIndirect heat.
Should
take about 8 minutes to finish. Be sure to
NOT place directly over the flame.
Have
a look at Kevin's 
