Stuffed Portobello Mushrooms

From the kitchen of Kevin Taylor, the BBQ Guru

2 slices bacon
4 large portobello mushrooms
Olive oil, virgin
1/2 cup onions, minced
1/2 cup bell pepper, red, minced
1 teaspoon garlic, finely minced
1/2 cup fine bread crumbs
2 tablespoons fresh parsley, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup fresh Parmesan, grated

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 saut