Marinated Portobello mushrooms wrapped in bacon and topped with crumbly goat cheese. A hearty, delicious salad that even the guys in your life will love!
Place the mushrooms in a resealable plastic bag with garlic, olive oil, vinegar, salt and pepper. Make sure the mushrooms are evenly coated with the marinade and place in the refrigerator for 30 minutes.
While the mushrooms are marinating, partially cook the bacon. Lay the bacon out on a large jelly roll pan line with aluminum foil. Place the pan in the oven and turn the oven on to 450 degrees Fahrenheit (so you will not be preheating the oven, it will preheat while the bacon is already inside.) Set the timer for 15 minutes.
Remove the bacon from the oven and let cool slightly, then cut each piece in half lengthwise. Remove the mushrooms from the refrigerator and wrap each one with a piece of the partially cooked bacon.
Heat your gas grill to medium, then put on the bacon-wrapped mushrooms spears. Cook for about 5-6 minutes per side, or until the bacon is sufficiently cooked. Be careful when working the grill as the grease from the bacon may cause flare-ups.
Place cooked mushrooms spears over a bed of mixed greens and sprinkle with goat cheese, to serve.