Cap Mushroom and Bacon Skewers
Juicy cap mushrooms and crispy bacon are threaded onto skewers, brushed with a savory garlic-herb butter, and grilled or baked to perfection. These smoky, umami-packed bites are an irresistible appetizer or side that disappear in seconds.
Why You’ll Love This Recipe
These Cap Mushroom and Bacon Skewers are pure flavor fireworks—each bite delivers the earthy richness of mushrooms paired with salty, crispy bacon, all elevated by a garlicky herb butter that melts into every crevice. They’re incredibly easy to assemble, cook in under 20 minutes, and are perfect for backyard barbecues, game-day snacks, or elegant dinner parties. The contrast of textures—tender mushrooms and crunchy bacon—makes them addictive, while the customizable seasoning lets you tailor them to your taste. Low-carb, keto-friendly, and naturally gluten-free, they fit almost any diet. Plus, they’re fun to eat off the stick and always impress guests with minimal effort!
Recipe Tips and Tricks
- Soak wooden skewers: Prevent burning by soaking in water for 20 minutes before threading.
- Uniform pieces: Cut mushrooms and bacon to similar sizes for even cooking.
- Double up bacon: Wrap bacon fully around mushrooms for extra crispiness and flavor.
- Baste generously: Brush with garlic butter before and halfway through cooking for maximum flavor.
- Use a grill basket: If grilling small pieces, a basket prevents loss through grates.
- Broil for crisp: Finish under the broiler for 1-2 minutes to intensify bacon crunch.
- Metal skewers: Reusable and heat-conductive—perfect for even cooking.
Cap Mushroom and Bacon Skewers
Smoky bacon-wrapped mushroom skewers with garlic-herb butter—crispy, juicy, and utterly addictive!
Ingredients
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- 10 wooden or metal skewers
- 16 medium cap mushrooms (cremini or white button), stems removed
- 2 cloves garlic, minced
- 3 tbsp unsalted butter, melted
- 8 slices thick-cut bacon, halved crosswise
Instructions
- Prep with purpose: If using wooden skewers, soak them in water for 20 minutes—this prevents charring and keeps your skewers intact!
- Clean the mushrooms: Gently wipe caps with a damp paper towel, then twist out stems. Brush lightly with olive oil and season with salt and pepper.
- Make magic butter: In a small bowl, whisk melted butter with minced garlic, parsley, thyme, and a pinch of pepper—your flavor elixir is born!
- Wrap with love: Take a halved bacon strip and wrap it snugly around each mushroom cap, securing the bacon ends underneath.
- Thread the treasures: Slide 2 bacon-wrapped mushrooms onto each skewer, leaving a little space between them for even cooking.
- Baste beautifully: Brush the skewers generously with the garlic-herb butter, ensuring every nook is coated in golden goodness.
- Heat things up: Preheat your grill to medium-high (or oven to 425°F with a lined baking sheet ready).
- Cook to perfection: Grill or bake skewers for 12-15 minutes, turning halfway and basting again with butter. Bacon should be crispy, mushrooms tender.
- Final crisp (optional): For extra crunch, broil for 1-2 minutes or place over direct high heat for 30 seconds per side.
- Serve with style: Let rest 2 minutes, then serve hot with dipping sauce or as-is—these smoky, juicy skewers steal the show!
Notes
- Thick-cut bacon takes longer to crisp; watch closely to avoid overcooking mushrooms.
- For oven baking, elevate skewers on a wire rack over a baking sheet to allow fat to drip.
- Leftover garlic butter? Brush on bread or toss with veggies.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 56Total Fat 5gSaturated Fat 3gUnsaturated Fat 2gCholesterol 13mgSodium 151mgCarbohydrates 2gFiber 1gSugar 0gProtein 2g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Cap mushrooms (cremini or white button): Medium-sized caps hold up well to skewering and absorb flavors beautifully. Cremini offer deeper earthiness; white buttons are milder.
- Bacon: Thick-cut bacon delivers the best texture and flavor; regular cut works but crisps faster. Avoid pre-cooked or turkey bacon—it lacks richness.
- Butter: Unsalted allows seasoning control; melted butter carries garlic and herbs into every bite.
- Garlic: Freshly minced provides bold, aromatic punch—don’t substitute powder here.
- Fresh herbs (parsley/thyme): Brighten the richness; dried herbs work in a pinch (use 1 tsp dried per tbsp fresh).
- Olive oil: Helps with browning and prevents sticking on the grill or pan.
- Salt & pepper: Season lightly—bacon adds significant saltiness.
Variations and Substitutions
Make these skewers your own with endless twists. Swap bacon for prosciutto or pancetta for a gourmet touch, or use plant-based bacon for a vegetarian version (adjust cooking time). Add bell pepper, onion, or cherry tomatoes between mushrooms for color and flavor. For a spicy kick, sprinkle with chili flakes or drizzle with hot honey post-cook. Cheese lovers can tuck a small cube of mozzarella or feta inside the mushroom cap before wrapping with bacon. Try a balsamic glaze brush instead of garlic butter for a sweet-tangy profile. For oven-only cooking, bake at 425°F; for stovetop, use a grill pan. Serve with aioli, ranch, or BBQ sauce for dipping.
Storage Options
- Refrigerator: Store cooked skewers in an airtight container for up to 3 days. Reheat in a 375°F oven or air fryer for 5 minutes to restore crispness.
- Freezer: Freeze assembled (uncooked) skewers on a tray, then bag them for up to 2 months. Thaw overnight and cook as directed.
- Make ahead: Assemble skewers up to 24 hours in advance; cover and refrigerate until ready to cook.
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