A Mouth-Watering Favorite
Nobody can resist the magical flavor of a tender mushroom stuffed with some cream cheese and blue cheese. Wrapping the stuffed mushroom with crispy bacon makes this recipe a lot more special and delicious. This simple recipe is perfect for any occasion and it will definitely please your guests. Try it out and let us know if you would do it again!
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- Fogo Premium Lump Charcoal
- 1 package bacon - 1 slice per mushroom
- 8 oz package Baby Bella Mushrooms
- ½ cup Blue Cheese
- 4 oz Cream Cheese
- Kosher Salt
- Black Pepper
Set your grill to about 350 degrees with direct heat so the bacon can drip on the coals as it cooks. A raised gris is nice to have so you can control how fast the bacon cooks so it does not burn. If it heats up too fast the cheese might all drip out as well, so finding a balance with the heat is important. Prepare the mushrooms by wiping off the mushrooms with a damp paper towel. You just need to wipe off the dirt. If you were to wash them under water, the inside of the mushroom would become waterlogged and would steam when it is grilled. If you choose to wash the mushrooms, be sure to let them dry out on the counter before using.
Remove the stem from the mushrooms.
Then fill the cap with some cream cheese and blue cheese.
Sprinkle on some salt and pepper then wrap them with a slice of bacon. Use a toothpick to hold the bacon on.
Do this for all of the mushrooms and then grill them until the bacon is crispy. A thinner sliced bacon is actually better for this recipe so the bacon can crisp up a little while not overcooking the mushroom.
You want the mushroom to be tender, but not soft. Enjoy!