Take some baby portabellas ( pretty good with regular ole white mushrooms too), pop the stems out put a few drops of olive oil in them, stuff them with goat cheese wrap with a half of a strip of thin sliced bacon directly over the top of the cheese, add a tooth pick to hold it. I have found that with thick bacon one of two things happen, you have soggy bacon or dried out goat cheese, to the point that it almost gets powdery feeling. Also make the overlap on the bacon fall on the top of the mushroom ( it will actually be on the grate when you put them on the grill, they need to be cooked with the cheese up or it will all leak out.) You can grill them over half burned out coals just so they don’t cook too fast and burn the bacon, this is one of only a very few things that I prefer to cook over gas, they work good in the oven too. They are ready when the bacon has rendered most of the fat and the mushrooms are no longer stiff. Super simple, but really good. If you are doing a lot of them, the prep can be a bit tedious. It is well worth it, in my opinion anyway.

Dam that sound good, I'm ready for lunch

Stuff them with deer sausage and cream cheese too