"Oh, yeah, oh, yeah. This is one of the great side dishes of the grilled repertoire. It’s rich, it’s earthy, it’s cheesy and crisp and a little bit hot, and it’s just plan delicious. Your friends will be asking you to make this one every time they come over, no matter what else is on the menu."
4 oz. bacon, diced small
11/4 pounds white mushrooms, stems trimmed
1/4 cup olive oil
1 tablespoon minced fresh garlic
1 teaspoon red pepper flakes
Kosher salt and freshly cracked black pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup roughly chopped fresh parsley
2 tablespoons unsalted butter, softened
On the stovetop, cook the bacon until crisp in a sauté pan over medium heat (6–8 minutes). Drain well and set aside.
Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium, you’re ready to cook.
Combine the mushrooms, olive oil, garlic, red pepper flakes and salt and pepper in a bowl and toss until evenly coated.
If the mushrooms are small, thread them onto skewers. Put the mushrooms on the grill directly over the coals and cook until they are moist all the way through— about 10 minutes.
Put mushrooms into a large bowl and immediately add the bacon, Parmesan, parsley and butter, tossing gently until the mushrooms are evenly coated with butter and cheese. If necessary, season with more salt and pepper and serve immediately.