Cedar-Plank Stuffed Portobellos

• 6 cedar grilling planks
• 1/2 pound fresh chorizo or bulk spicy pork sausage
• 10 bacon strips, diced
• 1 large sweet red pepper, finely chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon cayenne pepper
• 1/2 cup grated Parmesan cheese
• 6 large portobello mushrooms (4 to 4-1/2 inches)

1. Soak planks in water at least 1 hour. In a large skillet, cook chorizo and bacon over medium heat 10-12 minutes or until chorizo is fully cooked and bacon is crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan.
2. Add pepper and onion to drippings; cook and stir over medium-high heat 3-4 minutes or until tender. Add garlic, pepper flakes and cayenne; cook 30 seconds longer. In a large bowl, combine meat mixture, vegetable mixture and cheese; set aside.
3. Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. Fill caps with meat mixture.
4. Place planks on grill rack over direct medium heat. Cover and heat 3-4 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) Turn planks over; place mushroom caps on planks. Grill, covered, over medium heat 8-10 minutes or until mushrooms are tender.

cedar grilling planks, pork sausage, bacon, sweet red pepper, onion, garlic, red pepper, cayenne pepper, parmesan cheese, portobello mushrooms

Taken from www.tasteofhome.com/recipes/cedar-plank-stuffed-portobellos/ (may not work)