Bacon-Wrapped Crimini Mushrooms Recipe | Grilling

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated August 09, 2018
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Joshua Bousel

Aren't the holidays lovely—as soon as one passes, it's already time to start gearing up for the next. With New Year's in sight, I stared thinking along the party food lines and found myself wrapping mushrooms with bacon, setting it over a fire and coming out with instant party poppers.

Truth be told, this was already one of the wife's favorite things to grill, but due to an insanely delicious bacon-of-the-month (best wedding gift ever) and crimini rather than button mushrooms, this was the best incarnation of a simple snack we've been enjoying for while.

Grill up a bunch of these and set them out on New Year's and you're sure to further lift the spirits of happy revelers.

Recipe Details

Bacon-Wrapped Crimini Mushrooms Recipe | Grilling

Prep 30 mins
Cook 10 mins
Total 40 mins
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Ingredients

  • 1 lb bacon, cut in half
  • 1 lb of crimini mushrooms, scrubbed and stems removed
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Bamboo skewers, soaked in water for 30 minutes prior to use

Directions

  1. Place mushrooms in a large bowl. Toss with olive oil until all mushrooms are well coated, about 3-4 tablespoons. Season with salt and pepper to taste.

  2. Wrap each mushroom in 1/2 a slice of bacon and thread onto skewers, leaving at least 1/2 an inch of space between the mushrooms.

  3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Clean and oil the cooking grate. Grill the mushroom skewers until bacon is cooked and crisp on all sides, moving the skewers around if flare-ups start to occur. Serve either hot off the grill or at room temperature.

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