Cream Cheese-stuffed Mushrooms

Use the largest button mushrooms you can find, so they don’t fall through the rack! Makes 6 to 8 appetizer servings.

1 quart-size container large white mushrooms, wiped clean

4 slices bacon, diced

1     small onion, chopped

2     garlic cloves, minced

1 8-ounce package cream cheese, softened

¼    cup chopped fresh parsley leaves

Olive oil

?  Preheat a gas grill over medium heat with the lid down for 10 minutes or prepare a medium charcoal fire.

?  Pull off the mushroom stems and chop them small.

?  Put the bacon in a skillet over medium heat and cook until the bacon is crisp and the fat is rendered.  Discard the grease, reserving two tablespoons in the skillet.

?  Add the mushroom stems, onion and garlic and cook in the reserved grease until the onion is tender, 8-10 minutes.

?  Remove to a bowl and stir in the cream cheese and parsley. Brush olive oil on the outsides of the mushroom caps. Stuff the filling mixture generously into the caps.

?  Put the mushrooms directly on the grill rack, over the flame, and cook for 8-10 minutes, moving around as needed to prevent charring, until the mushrooms are golden and tender and the filling is warm. Serve immediately.