| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- Deselect All
- 1 (8-ounce) package large button mushrooms
- 1 pound package peppered bacon, room temperature, slices cut in 1/2
- 4 tablespoons barbecue sauce
Instructions
- Cut the stems off the mushrooms. Rinse briefly and dry them well with paper towels.
- Wrap each mushroom with the bacon strip halves. Use 2 if the cap is not completely covered. The bacon will stick to the mushrooms so there is no need for toothpicks.
- In a medium saute pan over medium-high heat, saute the bacon wrapped mushrooms until the bacon is golden brown. Just as the bacon begins to crisp up a bit, add the BBQ sauce and toss until coated. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 257 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 37 mg |
| Sodium | 464 mg |
| Serving Size | 1 of 8 servings |
| Calories | 257 |
| Total Fat | 23 g |
| Saturated Fat | 8 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 37 mg |
| Sodium | 464 mg |
Reviews
Suggestions: Par-bake your bacon for 10-12 minutes at 350 degrees until partially cooked but still pliable. Cool before wrapping mushrooms. Also, NEVER EVER wash or rinse your mushrooms – just brush them off gently using a dry paper towel.
That said, these were a flop and we ended up rescuing them halfway through the saute, finishing off the bacon, added cheese and breadcrumbs and parsley, and stuffed the caps. Perhaps smaller caps would be better.
These were ridiculously time consuming. Not worth the end result.
Delicious! I bring these as appetizers to most parties I attend. They seem to go quick. You HAVE to make sure the mushrooms are very dry before you cook them, or else they can be slightly soggy. Also, keep them hot!
Delicious, Excellent! Yumm-o What more can I say
Very Good. The thinner the bacon, the better it sticks.
We made these, and there was no probem with the bacon staying on the mushroom. You can also cook them on the grill YUMMY!
I did as was instructed, but found it hard to keep the bacon attached to the mushroom. Even with the toothpick it was very difficult and it kept sliding off. I intend it give it another try, I ended up just cooking the bacon after it fell off the mushroom and continued to saute the mushroom too. Tasty, but not as pretty as the picture.
this seemed like such an easy recipe, I should have known better. I wrapped my mushrooms as directed, however the bacon didn’t stick to the mushroom and just fell off the mushroom. At that point they were too hot and greasy to try to put a toothpick through them. I had to scrap them as guests were arriving as I was cooking them.
My husband said it was one of the best mushroom dishes he’s ever tried. It was really easy to make too!
This dish looked & sounded great when I saw it on the show, so I thought it would be the perfect thing to bring to a summer pool party. I used baby portabella mushrooms & plain old thick-cut bacon. For my taste, BBQ sauce was a little overpowering, so I used a 50/50 mixture of BBQ & sweet teriyaki sauce for glaze. Since I needed over 100 pieces, I found it more time efficient to bake them in large batches in the oven & then toss in a skillet in smaller batches to crisp them. They disappeared quickly & I received several requests for the recipe. They were the hit of the party!