Almond Stuffed, Bacon Wrapped Mushrooms

At some point I shared someone’s bacon wrapped meatballs on Instagram and someone else suggest that I wrap mushrooms with bacon and grill them. I was stumped as to why I hadn’t done that before. I hadn’t even thought of it. I love grilled mushrooms. I love anything wrapped in bacon. Why hadn’t I combined the two? And of course I had to tweak the recipe a bit and put my own touch on it.

Almond Stuffed, Bacon Wrapped Mushrooms Ingredients:

• 12 baby bella mushrooms (the brown, white cap mushrooms that vendors try to pretend are baby portabella mushrooms but are not ports at all) – substitute white button mushrooms
• 24 almonds
• 6 tsp brown sugar, divided
• 6 slices of bacon
• 12 toothpicks

Prepare the Mushrooms

First up, brush the dirt off the mushroom. Don’t wash it off. Mushrooms are sponges and will soak up the water, diluting the flavor. Then yank out the stems like below to make room for the almonds and brown sugar:

Since posting this, we found a better way to clean mushrooms. Prove me wrong

Next up, put a half teaspoon of brown sugar in each mushroom and top with a couple almonds:

Then, slice the six pieces of bacon in half, wrap each half slice around the almond stuffed mushrooms and skewer with a toothpick to keep the bacon in place:

Almond Stuffed, Bacon Wrapped Mushrooms Grilling Directions

Prepare the grill for medium heat and direct grilling, in this case a gas grill. You read that right. I know what you’re thinking. Direct grilling and bacon over open flame of a gas grill? Better grab the hose, check the date on the fire extinguisher and have the fire department on speed dial, right? Not this guy! I have an infrared gas grill. The infrared part means there is a shield between the heat and the meat so the heat is radiant rather than convection. This results in juicier meat as well as no flare ups. That metal shield keeps the bacon grease from dripping onto the flames. WINNING!

If you don’t have an Infrared gas grill, a cast iron pan will shield the fire from the bacon grease. And the more I grill, the more I realize cast iron is just plain magic. You absolutely need that cast iron pan. 

Now place the almond stuffed, bacon wrapped mushrooms on a 350F degree grill:

See, smoke but no fire:

The goal here is to brown the bacon on the top and bottom:

Ready to serve:

Almond Stuffed, Bacon Wrapped Mushrooms Recap

Let them cool before scarfing down these glorious apps. They will be lava hot. But how do they taste? In the end, you get the sweet from the brown sugar contrasting the savory of the bacon and the crunch from the almonds countering the sponginess of the mushrooms. All in all, an outstanding appetizer.

As usual, if you have any questions or comments, feel free to leave them below or send me an email.

Also, you can follow us on our GrillinFools Facebook page, Instagram, and YouTube feeds

Print Recipe

Almond Stuffed, Bacon Wrapped Mushrooms

Baby bella mushrooms stuffed with almonds and brown sugar, wrapped in bacon, and grilled.

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: BBQ

Ingredients

• 12 baby Bella or cremini mushrooms the brown white cap mushrooms that vendors try to pretend are baby portabella mushrooms but are not ports at all Substitute white button mushrooms
• 24 almonds
• 6 tsp brown sugar divided
• 6 slice bacon
• 12 to othpicks

Instructions

• Brush the dirt off the mushrooms with a paper towel and remove the stems
• Stuff each mushroom with a half teaspoon of brown sugar and two almonds
• Slice the bacon in half and wrap each mushroom with a half slice of bacon and skewer with a toothpick
• Prepare the grill for medium heat (350 degrees) and direct grilling
• Place the almond stuffed, bacon wrapped mushrooms directly over the heat
• If you don't have a infrared grill, try using a cast iron pan to keep the grease from hitting the flames or hot fire
• Brown the bacon on both sides on the grill (about 15 minutes, total)
• Remove from the grill and allow the bacon wrapped mushrooms to rest and cool or risk 3rd degree burns on your tongue

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.

See Full Bio

BBQ Grilling

Related Posts

Epic Atomic Buffalo Turds (ABT’s)

Bacon Wrapped Shrimp

Herbed, Bacon Wrapped Shrimps

Grilled Avocados for the Super Bowl

This article was initially published on: July 21, 2015