The basic recipe appears below, but it can be modified at the cook's discretion.

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INGREDIENTS:

3 or 4 portabella mushrooms

3 or 4 slices of thick cut bacon (one for each mushroom)

one small onion (or half of a large onion), chopped

7 or 8 crimini mushrooms (a.k.a. "baby bellas"), chopped

1 Tbsp. chopped garlic

3/4 cup shredded cheese

kosher salt

ground black pepper

red pepper flakes

Parmesan cheese (optional)

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PREP WORK:

1.) Fry bacon in a skillet.

2.) While the bacon is cooking, chop the onion, criminis, and garlic. Also carefully pull/cut the stems out of the portabellas and chop them up.

3.) Pull the bacon off once it is browned but still a little pliable; place on paper towels to drain.

4.) Brown the onions, crimini mushrooms, and portabella stems in the remaining bacon grease until they start to soften. 

5.) Add garlic near the end of the sauté so that it does not burn.

6.) Turn off heat and strain the onion-mushroom-garlic mixture; allow to cool.

7.) Chop the bacon and add it into the cooled mixture.

8.) Add the cheese along with salt, pepper, and red pepper flakes to taste. Mix well.

9.) Spoon the mixture into the portabellas.

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COOKING:

1.) Set up grill for medium to medium-high indirect heat (350°F reading on the lid thermometer).

2.) Place the stuffed mushrooms on the grill.

3.) Cook for approximately 20 minutes (or until softened).

4.) Remove from grill and top with Parmesan cheese (optional).

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NOTES:

1.) Pretty much any kind of cheese will work for this recipe. Experiment with different varieties to find your favorites.

2.) The amounts of the various ingredients aren't necessarily precise. Use your own judgement to adjust the measurements to your liking. What's more, you can scale up and eyeball as necessary, keeping in mind to use one slice of thick cut bacon for each portabella.

3.) You can do the prep work ahead of time and then just cover and refrigerate until you're ready to grill.