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.
- 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
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.
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.
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.