Bacon-Wrapped Mushrooms with Artichokes

These wonderful bites will disappear in no time!

Course Appetiser

Cuisine American

Keyword artichokes, bacon, mushroom

Prep Time 30

Cook Time 1

Servings servings

Calories 324kcal

Author Inspired by a recipe from Patio Daddio BBQ

Ingredients

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 chili powder
½ teaspoon cayenne pepper
ground black pepper to taste

Instructions

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.

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