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© Meredith Corporation. All rights reserved. Used with permission.
Cut off mushroom stems even with caps; discard stems. Lightly rinse mushroom caps. Gently pat dry with paper towels. Combine vinegars, oil and crushed red pepper in a bowl. Reserve 1/4 cup vinegar mixture for salsa.
Grill mushroom caps directly over medium heat for 8 to 10 minutes or until tender, turning and brushing once with the remaining vinegar mixture halfway through grilling.
For salsa, combine the reserved vinegar mixture, avocado, tomato quarters, green onion, crumbled bacon and cilantro in a medium bowl.
Slice the mushrooms about 1/2 inch thick. Spoon the salsa over the mushroom slices.