Mushroom Bombs

• 12 medium-sized cremini or white mushrooms
• olive oil
• 12 garlic cloves, peeled and crushed
• 2 sliced jalapenos peppers
• 2 hot turkey sausage
• 12 slices thin, center-cut bacon
• salt
• pepper
• hot sauce

Wipe the mushrooms with a paper towel to clean them; pull the stems to remove them. Set the stems aside for future use.

Cut open the sausage casings and cook over medium-high heat. Crumble while cooking.

Brush each mushroom with olive oil to prevent sticking to the grill. Insert a crushed garlic clove into each mushroom cap; then add a jalapeno slice, sausage, and any other stuffing you desire.

Wrap each mushroom with a strip of bacon. (Take one turn around the top, and twist to go around the sides, ending inside the cap.) Preheat the grill to medium. Place bacon-wrapped stuffed mushrooms, filling side up, on a rack or pan over the heat. Roast, hood close,d for 25 to 30 minutes or until the bacon is crisp. Remove and let mushrooms cool for a bit before serving.

Makes 12 servings.