Grilled Bacon-Wrapped Mushrooms

Grilled Bacon-Wrapped Mushrooms

The dill pickle and herb relish gives these grilled bacon-wrapped mushrooms a hit of bright flavor.

Grilled Bacon-Wrapped Mushrooms 

Print This Recipe Total time Yield 4Source adapted from Food & Wine MagazinePublished
Grilled Bacon-Wrapped Mushrooms


  • 1 small Persian cucumber (peeled and seed and cut into 1/8‑inch dice)
  • ½ cup dill pickle cut into 1/8‑inch dice
  • ½ cup minced flat leaf parsley
  • 1 teaspoon dill pickle brine
  • 3/4 cup extra-virgin olive oil (plus more for brushing )
  • kosher salt (as needed for seasoning)
  • 3/4–1 pound meaty mushroom (cut into 20 bite-size chunks)
  • 10 strips bacon (halved lengthwise)
  • lemon wedges (for serving)


In a small bowl, toss cucumbers, pickles, parsley and pickle brine with 3/4 cup of olive oil; season with salt. Set aside.

Light a grill., or heat a grill pan.

Meanwhile, wrap each mushroom in a bacon slice. Thread 5 wrapped mushrooms onto each of 4 the onto skewers. Brush with olive oil and season lightly with salt.

Grill the skewers over moderate heat, turning often, until the bacon is cooked and the mushroomss are tender; about 8 minutes. Transfer to a platter and serve with lemon wedges and the remaining pickle relish.