Fry, let cool, then crumble:

       5 slices of bacon (optional)

Wipe each mushroom with a damp cloth or paper towel.
Remove stem and gills.

Chop, then sautee in butter or bacon fat:

       the stems and gills of the mushrooms
       1 small onion, diced
       1 small red bell pepper, diced
       10 - 12 fresh basil leaves, chopped finely
       10 stems of fresh oregano, de-stemmed
       1/4 teaspoon minced garlic
       1/8 teaspoon cayanne pepper (optional)

When the vegetables have cooked, then add and stir:

       1/4 cup bread crumbs
       1/3 cup grated parmessan & romano cheese
       1/2 cup chicken stock

Using medium heat, barbeque the oiled mushrooms with the rounded top-side facing UP until mushroom feels hot. About 5 minutes

Turn mushroom over and add:
Fill hollow side with the stuffing.

       Top each with 1 slice swiss cheese.

Grill, with cover down, until cheese melts.
Serve with a salad or fresh vegetables.

Alternate Stuffings:
       Stuffing and sausage, or
       Cold Crab salad, or
       Cold Shirmp Salad, or
       Even raw eggs & herbs
        (bake on oiled cookie sheet
        at 325° for 25-30 minutes).