Start by removing the stems from your mushrooms. Don’t just toss them; you can sauté them later for a snack. Then, using a tomato corer (or just a small spoon, no need to be fancy), clean out the mushroom cavities like you’re excavating little flavor caves. Set these aside for later—you’ll thank yourself.

In a medium bowl, mix together the drained and pressed crab meat, sweet red pepper, shallot, garlic, thyme, and black pepper. You should already be getting whiffs of that glorious combo—this is a good sign.

Take your center-cut bacon and cut each slice in half. This isn’t just about portion control; it’s about wrapping your mushroom in crispy, savory love.

Now, using a #100 scoop (or just a regular spoon if you’re feeling rebellious), take the crab mixture and stuff it generously into each mushroom cap. Don’t be shy—really pack it in there. Then, press the stuffed mushroom cap into the Parmesan cheese. The cheese should stick like a charm, and it’s about to get cheesy in the best way possible.

Now, take your halved bacon slices and wrap them around the stuffed mushroom caps. If you’re thinking, “Will this be messy?”—yes, it will. But that’s part of the fun. Place your wrapped mushrooms into a grilling basket. They’re ready to go on an adventure!

Get that campfire going, but not too hot—these little guys need to cook low and slow to really get that crispy bacon and melty cheese vibe. Turn them often to make sure they don’t burn (unless you like charcoal, which I don’t). The mushrooms should be golden brown and the bacon crispy. Patience is key here—this is a slow, delicious journey.