|Bacon wrapped stuffed zucchini and pork chops just on the grill|
|Smoked and ready to take inside|
Bacon Wrapped Mushroom Stuffed Zucchini
2 large or 3 smaller zucchini
8 oz baby bella mushrooms, chopped approximately 1/4 inch dice
4 oz grated Cotija cheese
1 medium red onion, small dice
2 cloves garlic, minced
splash of brandy or Irish whisky (optional)
8 - 12 slices of bacon
Heat a skillet with some oil to medium heat. Put in the diced onion and garlic and cook until just starting to turn translucent. Add the chopped mushrooms and season with salt, pepper, and cumin. Let the mushrooms cook down until most of the moisture they release has cooked away. If using, add the brandy or whisky so it cooks down as well. While the mushrooms are cooking, slice the zucchini in half lengthwise and scoop out the seed bearing part. Once the mushrooms are done, transfer into a bowl and add the grated Cotija cheese and stir. Divide the mushroom mixture between the zucchini halves ensuring the zucchini are well filled. Once all the zucchini are filled, wrap them in bacon. Each zucchini should take two slices of bacon to be completely covered. Place the bacon wrapped zucchini on a grill with indirect heat and add whatever wood you prefer for smoking. Smoke at 250 - 275F for 20 - 30 minutes until the bacon is done and the desired color is reached. Once done, serve and enjoy.
|A fine tasty supper, everything cooked outside|
This would do well as a side with any protein you choose. I almost did grilled salmon but changed my mind and pulled pork chops out of the freezer instead.
Give these a try and let me know what you think.