Bbq Bacon Mushrooms Food

GRILLED MUSHROOMS WITH BACON

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Clean and dry mushrooms. Wrap 1 strip of bacon around each mushroom and secure with a toothpick.
• Place mushrooms on the preheated grill. Cook, turning often, until bacon is browned and crisp, about 10 minutes.

MUSHROOM BACON BITES

Steps:

• Wrap each mushroom with a piece of bacon; secure with a toothpick. Thread onto metal or soaked wooden skewers; brush with barbecue sauce., Grill, uncovered, over indirect medium heat for 10-15 minutes or until the bacon is crisp and the mushrooms are tender, turning and basting occasionally with remaining barbecue sauce.

BBQ BACON WRAPPED MUSHROOMS

Steps:

• Cut the stems off the mushrooms. Rinse briefly and dry them well with paper towels.
• Wrap each mushroom with the bacon strip halves (use two 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.

BBQ BACON WRAPPED MUSHROOMS

Steps:

• 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.

BBQ BACON MUSHROOMS

Steps:

• If cooking in oven, preheat to 400.
• Pull the stems off the mushrooms. Set mushroom caps aside.
• Mix the bbq sauce and grape jelly, tabasco, and any other seasonings you like together and set aside.
• Cut the bacon pieces in half (not long ways) right down the middle.
• Wrap a half of bacon around a mushroom, take the other half and wrap around the rest of the mushroom until it is completely covered with bacon. Secure with a toothpick or wooden skewer. Dip in bbq mixture until well coated.
• Repeat with remainder of mushrooms and bacon.
• If baking in oven, place mushrooms on a broiler pan and cook for about 1 hour to 11/2 hours, depending on how crispy you like your bacon. Turn the mushrooms every 30 minutes, coating with any remaining bbq sauce.
• Remove and let cool before eating.

BARBECUE MUSHROOM PIZZA

Steps:

• Place a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450˚ F. Whisk the vinegar, sugar and a pinch of salt in a small bowl, then add the sliced red onion and submerge in the vinegar; set aside to pickle.
• Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, undisturbed, until golden brown on the bottom, 5 minutes. Stir and continue to cook, stirring occasionally, until crisp in spots and golden brown, 5 more minutes. Add the garlic and cook, stirring, 1 minute. Add 1/3 cup barbecue sauce and 2 tablespoons water and cook, stirring, until most of the liquid is absorbed and the mushrooms are glazed, 2 to 3 minutes. Remove from the heat.
• Coat a baking sheet with the remaining 3 tablespoons olive oil. Add the pizza dough and stretch into an 11-by-13-inch oval. Top with the remaining 1/4 cup barbecue sauce and spread using the back of a spoon, leaving a 1/2-inch border. Sprinkle with the gouda, then top with the mushrooms, then the Monterey Jack. Put the baking sheet directly on the hot pizza stone or inverted baking sheet. Bake until the crust is golden brown on the bottom and around the edges, 15 to 20 minutes.
• Slide the pizza onto a large cutting board. Drain the red onion and scatter over the pizza, along with the scallion and cilantro. Cut into pieces.

BACON & MUSHROOM RISOTTO

Steps:

• Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
• Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

BACON WRAPPED STUFFED MUSHROOMS

Steps:

• Preheat oven to 350.
• In a medium bowl, mix together the green onions and cream cheese.
• Stuff the mushroom caps with the cheese mixture.
• Wrap a slice of bacon around each mushroom.
• Place on cookie sheet.
• Bake for 20 minutes, or until bacon is cooked through.

GOURMET BACON-MUSHROOM CHEESEBURGER

Steps:

• Combine onion, bell peppers, and garlic in the bowl of a food processor; pulse until finely chopped but not quite pureed.
• Transfer onion mixture to a saute pan over medium heat; cook until reduced to a moist paste, about 20 minutes. When done, set aside to cool.
• Grate Cheddar and Asiago cheeses into a bowl using the finest teeth of a box grater.
• Place ground beef in a large mixing bowl. Add onion mixture and salt; mix thoroughly by hand until evenly combined. Add grated cheese mixture, a bit at a time, and mix until thoroughly combined. Add panko and mix until evenly distributed. Form into 8 balls and press into patties, using a hamburger maker if you have one. Wrap patties in waxed paper and refrigerate for at least 4 hours, but preferably overnight.
• Remove burgers from the refrigerator. Preheat an outdoor grill for 375 degrees F (190 degrees C) and lightly oil the grate.
• While the grill is preheating, cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Drain all but 1 tablespoon bacon grease from the skillet and add mushrooms. Saute over medium heat until soft, about 5 minutes. Set aside.
• Cook burgers on the preheated grill until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). During the last few minutes of cooling, add 2 slices bacon and 1 slice American cheese to each burger.
• Remove burgers from the grill. Place on Kaiser rolls and add mushrooms.

BBQ BACON

Steps:

• Dice Onion up really nice.
• Add diced Onion, Bacon, BBQ sauce and Rum (optional of course) to a ziploc freezer baggy (large enough to hold everything together).((I use a vacuum sealer for this)).
• Pretend it is a gel sack and mix things up really well after you seal the bag.
• Freeze combination for at least 6 hours, the freezing causes the ice crystals to cause mini-tears in the meat, allowing the Bacon to be extremely tender.
• Take freezer pack out of freezer and allow to thaw normally (in the fridge).
• Ready your BBQ, when hot, cook to doneness that you normally like your bacon (tender or crispy).
• NOTE: Watch the flames, the dripping grease causes fires, and if you don't remain observant, you will end up with little charcoal sticks. :).

BBQ (SAUCED) BACON MUSHROOMS

Steps:

• Cut the stems off the mushrooms, rinse briefly and dry them well with paper towels.
• Wrap each mushroom with the bacon strip halves, covering the cap of the mushroom. The bacon should stick to the mushrooms (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.