Ultimate Grilled Mushrooms |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Excellent Mushroom, stuffed with pickled ginger and olives wrapped in bacon. Ingredients:
pack of bacon |
mushrooms |
habanera pepper sauce |
pickled ginger |
shredded cheese |
pimento stuffed olives |
balsamic vinegar |
toothpicks |
bamboo skewers |
Directions:
1. When selecting the bacon, get a cheaper brand, regular sliced not thick sliced. Also, lay the bacon out on the counter for about 20 or 30 minutes before use. This helps the stretch ability of the bacon for wrapping.
2. When selecting the mushrooms, try to get midsized. If you get them too large the bacon won’t make a good wrap. If you get them too small, there will be no room to stuff. Best case is to try to find the ones with a large stem. Also, the fresher mushrooms have closed caps.
3. I used habanera pepper sauce, but Tabasco sauce would probably be good too.
4. The pickled ginger, I found in an international food store.
5. The shredded cheese is the fine shred, I like a sharp cheese, but I used a Fiesta blend.
6. Any stuffed olive will do, but try not to get the really large monster Queen olives. Take them out of the olive juice and put on a paper towel to dry them out a little bit.
7. The bamboo skewers are optional, but makes for easier grilling. Some people soak the skewers. I don’t, but then since I’m cooking with bacon, I usually don’t allow the grill to flame up anyway.
8. Do not overstuff. Use only a small amount of each ingredient, especially the ginger.
9. Pop the stems out of the mushrooms.
10. Drop about 2 drops of habanera pepper sauce in each cap.
11. Drop a very small piece of the pickled ginger into the cap.
12. Drop a pinch of cheese into each cap, packing it down carefully.
13. Place an olive in the cap hole.
14. Wrap with bacon, making the first wrap directly across the bottom of the cap, covering the olive. Secure the bacon with a toothpick.
15. Put 4 to 5 mushrooms on a skewer.
16. Place the mushrooms in a long bowl and drizzle with the balsamic vinegar.
17. Grill until the bacon is well cooked.
18. Note about grilling:
19. Indirect grilling is best when cooking any bacon wrapped foods, but cannot always be accomplished if using a charcoal grill. I try to set the charcoal up so there are both hot spots and cooler spots. If the bacon gets too hot, it will drip a lot, causing flame ups… I usually try to make sure the charcoal is well fired before I put the food on. I also usually put the food on at the highest point (or rack) until the bacon is at least half cooked. This usually helps with the flame ups as the bacon doesn’t drip as fast and has a better chance to burn off before flaming.
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