Ingredients
4,  6-to 8-ounce fresh portobello mushrooms
3  tablespoons balsamic vinegar
2  tablespoons red wine vinegar
2  tablespoons olive oil
1/4  teaspoon crushed red pepper
1  medium avocado, seeded, peeled, and chopped
6   cherry tomatoes, quartered
4   green onions, sliced (1/4 cup)

1/4  cup crumbled, crisp-cooked bacon (about 4 slices)
2  tablespoons snipped fresh cilantro 

Directions
1. Cut off mushroom stems even with caps; discard stems. Lightly rinse mushroom caps. Gently pat dry with paper towels. Combine vinegars, olive oil, and red pepper in a bowl. Reserve 1/4 cup vinegar mixture for salsa. 

2. 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.
 
3. For salsa, combine the reserved vinegar mixture, the avocado, tomato quarters, green onion, crumbled bacon, and cilantro in a medium bowl. 

4. Slice the mushrooms about 1/2 inch thick. Spoon the salsa over mushroom slices. Makes 8 servings.
 
Make-ahead Tip: Prepare the salsa up to 2 hours before the party.

Source:  Better Homes & Gardens