porabella mushroom caps, destemmed, and gills scooped out with spoon
italian dressing
1 small onion, cut into rounds
2 roasted red peppers (from a jar), sliced into strips
1 piece bacon per mushroom, cut in half and cooked
sliced provalone cheese, 1 per mushroom
onion rolls, toasted

put mushrooms in ziplock bag with italian dressing. marinate for 15-30 minutes.
saute onion rounds (I did it in the same pan I cooked the bacon in, drained of most of the fat, of course, with just a little olive oil added) with a little salt, until very soft. add roasted red peppers.

grill mushrooms on a very hot grill. 3 minutes a side. top with onion and pepper mixture, and place provalone on top (melted cheese prevents onion/peppers from sliding off). top with bacon and serve on toasted onion roll.

as a side, I roasted red potatoes in a little italian dressing, and sliced up some fresh tomatoes and sweet onion, again, in italian dressing. notice the theme?

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