So, while I am on the road, I thought I would share with you a recipe I submitted to a grilling contest sponsored by the Pioneer Woman. This recipe came about while I was grilling a steak that I topped with blue cheese. {I’ll be sharing that recipe soon, too!} It just randomly came to me and I had all the ingredients on hand. So after I finished with the steak, I kept the grill on and made these Blue Cheese Filled Bacon Wrapped Mushrooms. Incredible! Amazing. My new favorite appetizer or main course. Forreals, guys. If you think people won’t like mushrooms, just fill ’em with cheese, wrap ’em in bacon and throw ’em on the grill. Problem solved.
A few things you should know about this recipe:
1. There are only 5 main ingredients…yes 5! And you won’t believe how delicious they are!
2. You’re going to have to wrap the bacon around the mushroom and stick a toothpick into them through the side…not through the bottom or top! Use as many toothpicks as you want if you’re unsure.
3. Make sure you grease your grill well and preheat it, but not too hot! You don’t want that bacon to burn…just get crispy.
4. If the bacon sticks to the grill, don’t try to flip it! Leave it on another minute or so and try again.
I think that’s about it! Give these a whirl asap! You won’t be disappointed! See you in Utah!
Blue Cheese Filled Bacon Wrapped Mushrooms
Ingredients
- 12 large baby portobello mushrooms
- 4 oz. cream cheese softened
- 2 oz. blue cheese crumbled
- salt
- pepper
- 6 dashes hot sauce {or more if desired}
- 6 slices bacon
Instructions
-
1. Preheat oven to medium heat. Grease the grill lightly. 2. Clean tops of mushrooms with a damp cloth and remove stems. 3. In a small bowl, mix cream cheese, blue cheese, salt, pepper and hot sauce together. 4. Divide cheese mixture evenly into mushroom cavities. 5. Cut each slice of bacon in half. Wrap around mushroom and place a toothpick into the mushroom where the bacon ends overlap. {Make sure the toothpick is sticking out the side and is not in the top or bottom.} 6. Grill mushrooms 5-7 minutes per side or until bacon has grill marks, is slightly crispy, and the filling has melted.
-
7. Remove from grill, remove toothpicks and serve hot.
JenniferA says
May 18, 2011 at 2:23 pmUm, wow! Yes, please! I want to plan a summer grilling party right now just so I can serve these! Brilliant.
Georgia @ The Comfort of Cooking says
May 18, 2011 at 2:54 pmLauren, these look so delicious! What an easy, elegant appetizer and I love the flavors you combined. I’m crossing my fingers for you in the grilling contest! I’m sure these will be a top contender. 🙂
Katrina says
May 18, 2011 at 3:47 pmVery cool idea!
Lauren at Keep It Sweet says
May 19, 2011 at 12:26 amThese look fantastic! What a great recipe for the grill.
Cookin' Canuck says
May 19, 2011 at 3:30 amI have a crostini recipe that includes mushrooms, Gorgonzola and prosciutto, and it is one of my favorites. So, I can imagine how good these little treats are. I will definitely be trying these.
Mushrooms Canada says
May 19, 2011 at 2:06 pmThese are a great way to kick off my grilling season! I am definitely going to try this on the weekend!
– Brittany
Marjory Betchkal says
May 24, 2011 at 6:01 pmLauren these are the BEST. They were easy to make and WONDERFUL. Thank you so much for always sharing the best recipes with us.
sheila @ Elements says
May 26, 2011 at 6:40 pmWhat a great idea! Makes me wish I liked blue cheese. But I guess I could always just substitute with goat cheese or feta cheese.
I have a question though. When you turn the mushrooms over to grill the bacon on the top, does the cheese not leak out? Thanks, sheila
Lauren says
May 26, 2011 at 6:52 pmThe blue cheese isn’t as strong as you think, especially with the hot sauce, cream cheese and bacon! I actually started grilling my mushrooms face down to sear the bacon on the mushroom so the filling can’t melt and leak out. Mine didn’t leak when doing it this way. But, some people have mentioned to me that they grilled the bottoms and then finished them off under the broiler. Let me know if you try them out!
Andrea L says
June 13, 2011 at 4:34 pmummm, yum! these look fantastic and a great addition to any steak (or grilled) dinner. thanks!
Kristen | Pixelated Crumb says
June 14, 2011 at 2:49 pmOh my oh my, I can’t wait to make these! How did I never think to combine some such great ingredients (hot sauce, blue cheese, bacon, and mushrooms!!)? Thanks for the recipe!
Marjory Betchkal says
July 6, 2011 at 6:13 pmLauren, I have tried Gorgonzolla with these and also Feta, all were good. You can probably fill them with anything. I just lover your recipes, thanks for always sharing.
Cori says
April 21, 2012 at 1:50 pmHoly cheap stuff they are delicious!
Kim says
June 8, 2012 at 6:37 pmI love these but the last time I decided to change the recipe a little bit and put crumbled bacon in the mixture instead of wrapping and they were a HUGE hit! I have to make them for a friends party and I was wondering of you could make them the night before and just keep them chilled in the fridge until ready! Anyone know?
Lauren says
June 8, 2012 at 11:50 pmI think if you made these in advance they’d be FINE! 🙂
Kim says
June 10, 2012 at 2:07 pmI did make them in advance and they were a HIT as usual!
Gina says
October 13, 2012 at 8:42 pmI am not a mushroom person but knew my husband and friends would love these. I was right. Huge hit. They LOVED them. And I forgot the hot sauce. They will be even better next time!! Thank you so much for the recipe.
Jill says
June 15, 2013 at 9:26 amI made them with crumbled bacon and baked @ 350 for 20 min. DELISH!!
Amanda says
June 16, 2014 at 8:00 pmI don’t have a grill, but am dying to try theses!! Could I do them in the oven?
Lauren says
June 16, 2014 at 8:01 pmSure! Just use the broiler and flip them half way through.
Claire Rogers says
December 3, 2014 at 7:34 pmI know that it is a mistake, but I am sure you meant to heat the grill to Medium High and not the oven.
Judy says
May 13, 2015 at 2:48 pmmay I ask why one needs to preheat the oven? Do you grill then finish in the oven?
Judy says
May 13, 2015 at 2:51 pmNever mind….she uses a gas grill.
Clarise says
May 14, 2015 at 3:17 amThese look glorious, but I would probably switch the blue cheese out for a different kind; it’s one of the few cheeses I don’t care for.
Maureen Golia says
May 18, 2015 at 11:42 pmTried to print your recipe and there is nothin ng there. You need to fix this. Tried several times
Susan says
May 30, 2015 at 7:35 amRecipe is so short and simple, I just copied by hand.
Charlotte Kaspar says
May 19, 2015 at 7:30 amThese look delicious but when you flip them over on grill to cook, what prevents the cheese mixture from dripping out over bacon?
Lynn says
June 4, 2015 at 3:53 pmLooks really good! About how much Salt and Pepper?
Lauren says
June 4, 2015 at 8:02 pmTo taste, so as much or as little as you’d like.
Julie says
June 15, 2015 at 4:28 pmI used two full size portobellos,old cheddar instead of blue cheese. Delish! My husband and used as a full meal with side steamed veggies.
Melissa says
January 14, 2016 at 4:37 pmLove these! Used them as appetizers and they’re so rich! I used prosciutto instead of bacon and it was divine!
Kevin says
May 5, 2016 at 9:44 amBRUH!
Stephanie says
June 14, 2016 at 9:24 amWe camp every summer and I am a huge foodie and cook so I like things that are different. This sounds delicious! I’m wondering, since we cook over a wood fire and it’s kind of hard to gauge the heat if tinfoil would work – either wrapped around the grill or wrap the mushrooms individually…Thanks for the recipe regardless. I am very excited to try this.
Lila says
June 23, 2016 at 4:42 pmHas anyone tried these with turkey bacon as a healthier substitute?