I’ve made my share of stuffed mushrooms. All sorts of different ingredients have found their way into my mushrooms. But never artichokes. These bacon-wrapped mushrooms with artichokes are divine. They’re different and they’re highly addicting. Pearl onions? In a mushroom? Brilliant!
If you can’t find fresh pearl onions (I was surprised that I did), you can get away with frozen (thawed) ones. Or you can just add a bit of chopped white onion. The onion does add a nice contrast to the creamy artichokes and bacon. I wouldn’t skip adding some sort of onion. You’ll love bacon-wrapped mushrooms with artichokes just as much as we did!
Bacon-Wrapped Mushrooms with Artichokes
- 12 medium portabella mushrooms
- 15 ounces artichoke hearts small sized, drained
- 3 tablespoons extra virgin olive oil
- 12 slices bacon sliced thick
- 12 pearl onions
- 2 teaspoons garlic salt
- 1 teaspoons chile powder
- 1/2 teaspoon ground cayenne pepper
- freshly ground black pepper to taste
- Fire up your grill for indirect cooking. You're aiming for around 350 F. You can also make these in an oven preheated to 350 F.
- Remove the stems from the mushrooms. Using a spoon, carefully scrape out the gills. Do not puncture the sides of the mushrooms. You want to create a cavity for the filling.
- Finely dice the artichoke hearts. Place in a bowl and stir in the olive oil, chile powder and cayenne.
- Fill each mushroom with the artichoke mix so that's it's just even with the edges of the mushroom.
- Cut off the ends of the pearl onions and remove the skin. I found it easer to just use my fingers to do this, but a small sharp knife will work also.
- Gently push each onion into the stuffed mushrooms, leaving about half of the onion exposed. Sprinkle with the garlic salt.
- Wrap each mushroom in a piece of bacon. Depending on the size of your mushrooms you may want to use slightly less than an entire piece of bacon. You want just enough of the bacon to overlap that you can stick a toothpick through it to secure it to the mushroom.
- Take a sharp knife and make 4 small slices in the bacon above each mushroom. You're going to make a '+' sign. Don't skip this step, it makes for a better presentation in the end as the bacon will better form around the mushrooms instead of pulling away from them.
- Sprinkle each stuffed mushroom with plenty of pepper and place on the grill or in the oven.
- Bake for 60-90 minutes or until the bacon is just starting to crisp up.
- Put the mushrooms on an oiled broiler pan and into a preheated 350º oven. Bake for approximately 90 minutes, or until the bacon around each mushroom is just barely crisp.
- Remove and let cool slightly before removing the toothpicks and serving.
Nutritional values are approximate.