Lauren's Latest » Blue Cheese Filled Bacon Wrapped Mushrooms

Wednesday, May 18, 2011

Blue Cheese Filled Bacon Wrapped Mushrooms

So, while I am on the road, I thought I would share with you a recipe I submitted to a grilling contest sponsored by the Pioneer Woman. This recipe came about while I was grilling a steak that I topped with blue cheese. {I’ll be sharing that recipe soon, too!} It just randomly came to me and I had all the ingredients on hand. So after I finished with the steak, I kept the grill on and made these Blue Cheese Filled Bacon Wrapped Mushrooms. Incredible! Amazing. My new favorite appetizer or main course. Forreals, guys. If you think people won’t like mushrooms, just fill ‘em with cheese, wrap ‘em in bacon and throw ‘em on the grill. Problem solved.

A few things you should know about this recipe:

1. There are only 5 main ingredients…yes 5! And you won’t believe how delicious they are!
2. You’re going to have to wrap the bacon around the mushroom and stick a toothpick into them through the side…not through the bottom or top! Use as many toothpicks as you want if you’re unsure.
3. Make sure you grease your grill well and preheat it, but not too hot! You don’t want that bacon to burn…just get crispy.
4. If the bacon sticks to the grill, don’t try to flip it! Leave it on another minute or so and try again.

I think that’s about it! Give these a whirl asap! You won’t be disappointed! See you in Utah!

Blue Cheese Filled Bacon Wrapped Mushrooms
yield: 4 servings
Print This Recipe

Ingredients:
12 large baby portobello mushrooms
4 oz. cream cheese, softened
2 oz. blue cheese, crumbled
salt
pepper
6 dashes hot sauce {or more if desired}
6 slices bacon

Directions:
1. Preheat oven to medium heat. Grease the grill lightly.
2. Clean tops of mushrooms with a damp cloth and remove stems.
3. In a small bowl, mix cream cheese, blue cheese, salt, pepper and hot sauce together.

4. Divide cheese mixture evenly into mushroom cavities.
5. Cut each slice of bacon in half. Wrap around mushroom and place a toothpick into the mushroom where the bacon ends overlap. {Make sure the toothpick is sticking out the side and is not in the top or bottom.}

6. Grill mushrooms 5-7 minutes per side or until bacon has grill marks, is slightly crispy, and the filling has melted.

7. Remove from grill, remove toothpicks and serve hot.

appetizer, dinner

21 comments »

21 Responses to “Blue Cheese Filled Bacon Wrapped Mushrooms”

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JenniferA — May 18, 2011 at 2:23 pm

Um, wow! Yes, please! I want to plan a summer grilling party right now just so I can serve these! Brilliant.

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Georgia @ The Comfort of Cooking — May 18, 2011 at 2:54 pm

Lauren, these look so delicious! What an easy, elegant appetizer and I love the flavors you combined. I’m crossing my fingers for you in the grilling contest! I’m sure these will be a top contender.

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Katrina — May 18, 2011 at 3:47 pm

Very cool idea!

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Lauren at Keep It Sweet — May 19, 2011 at 12:26 am

These look fantastic! What a great recipe for the grill.

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Cookin' Canuck — May 19, 2011 at 3:30 am

I have a crostini recipe that includes mushrooms, Gorgonzola and prosciutto, and it is one of my favorites. So, I can imagine how good these little treats are. I will definitely be trying these.

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Mushrooms Canada — May 19, 2011 at 2:06 pm

These are a great way to kick off my grilling season! I am definitely going to try this on the weekend!
- Brittany

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Marjory Betchkal — May 24, 2011 at 6:01 pm

Lauren these are the BEST. They were easy to make and WONDERFUL. Thank you so much for always sharing the best recipes with us.

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sheila @ Elements — May 26, 2011 at 6:40 pm
What a great idea! Makes me wish I liked blue cheese. But I guess I could always just substitute with goat cheese or feta cheese.

I have a question though. When you turn the mushrooms over to grill the bacon on the top, does the cheese not leak out? Thanks, sheila

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- Lauren — May 26th, 2011 @ 6:52 pm
  
  The blue cheese isn’t as strong as you think, especially with the hot sauce, cream cheese and bacon! I actually started grilling my mushrooms face down to sear the bacon on the mushroom so the filling can’t melt and leak out. Mine didn’t leak when doing it this way. But, some people have mentioned to me that they grilled the bottoms and then finished them off under the broiler. Let me know if you try them out!
  
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Andrea L — June 13, 2011 at 4:34 pm

ummm, yum! these look fantastic and a great addition to any steak (or grilled) dinner. thanks!

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Kristen | Pixelated Crumb — June 14, 2011 at 2:49 pm

Oh my oh my, I can’t wait to make these! How did I never think to combine some such great ingredients (hot sauce, blue cheese, bacon, and mushrooms!!)? Thanks for the recipe!

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Marjory Betchkal — July 6, 2011 at 6:13 pm

Lauren, I have tried Gorgonzolla with these and also Feta, all were good. You can probably fill them with anything. I just lover your recipes, thanks for always sharing.

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Cori — April 21, 2012 at 1:50 pm

Holy cheap stuff they are delicious!

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Kim — June 8, 2012 at 6:37 pm
I love these but the last time I decided to change the recipe a little bit and put crumbled bacon in the mixture instead of wrapping and they were a HUGE hit! I have to make them for a friends party and I was wondering of you could make them the night before and just keep them chilled in the fridge until ready! Anyone know?

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- Lauren — June 8th, 2012 @ 11:50 pm
  
  I think if you made these in advance they’d be FINE!
  
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  - Kim — June 10th, 2012 @ 2:07 pm
    
    I did make them in advance and they were a HIT as usual!
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Gina — October 13, 2012 at 8:42 pm

I am not a mushroom person but knew my husband and friends would love these. I was right. Huge hit. They LOVED them. And I forgot the hot sauce. They will be even better next time!! Thank you so much for the recipe.

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