The key to this simple Caramelized Bacon-Wrapped Mushrooms recipe is the sauce. You need the sauce to be sweet enough to caramelize the bacon as it roasts in the oven. You could make the sauce yourself using whatever flavors you like, as long as it contains enough sugar to get the sweet and sticky job done. However, part of the charm of this elegant recipe is the ease in which it comes to the table. Keep it simple and choose a good quality jar of bottled sauce. I chose Smoky Date Not Ketchup dipping sauce. It adds just the right depth of sweet fruit, while accentuating the smoky nature of bacon. However, BBQ sauce or even a good bottle of teriyaki sauce would work great too.
The Smoky Date flavor of the Not Ketchup brand dipping sauce is ideal for this recipe.
I have no professional affiliation with the brands or products mentioned in this recipe. No samples were provided. All opinions are my own.
- 8 whole mushrooms (about 2‑inches in diameter)
- 4 slice extra thick bacon (cut in half crosswise)
- 3 tablespoon thick sauce with enough sugar to caramelize during roasting (such as BBQ, teriyaki, or Not Ketchup dipping sauce)
- freshly cracked black pepper
Place the oven rack in the center position then preheat the oven to 425 degrees F.
Wipe the mushrooms clean and make sure they are thoroughly dry.
Wrap each mushroom in a half bacon slice, keeping the seam on the bottom; secure with a toothpick. Place each bacon-wrapped mushroom onto a parchment-lined baking sheet set at least 2‑inches apart.
Using a pastry brush thoroughly coat each bacon-wrapped mushroom with the sauce (see note) Sprinkle generously with black pepper.
Place the baking sheet into the heated oven and roast 18 minutes, or until the bacon is crisp and caramelized.