The rest of this week I'll be posting various recipes that were sent in last week, then on Monday we'll vote it out to see which ones get include in Yea Alabama.  If any of you scamps get adventurous and make one or two of these, please post some reviews and let us know how they are.

Prep time: 15 minutes for a batch of 12

Cook time: about 20 - 30  minutes

Serves: 1-2 per person as appetizers

Ingredients

12 medium-sized fresh crimini or white mushroom - stems removed

12 slices of thin center-cut bacon

1 peeled and crushed garlic clove per mushroom cap

Olive oil

Salt & pepper to taste

Sliced jalopena peppers, sausage, or other ingredients for stuffing

Hot sauce, etc. optional

Directions

Brush mushrooms with paper towel to remove excess dirt, etc. and pull the stems

Insert a peeled, slightly crushed garlic clove in each mushroom cap

Place sliced jalapeno rings in the cap and any other stuffing you like

Wrap each with a strip of bacon (finally settled on covering the stem cavity, taking one turn around the top and twist to go around the sides.) 
Place bacon-wrapped stuffed mushrooms filling side up on rack or tray that is used for grilling (plenty of spaces for the air to circulate)

Roast hood closed at about 375F degrees or better until the bacon is crisp (25-30 minutes)  

Remove and let cool for a bit

Serve on platter.

Credit for this one goes to Mr. Ka Honu, a regular reader and active contributor to the Sizzle on the Grill - Users Forums.