Champignons with bacon on the grill
4 servings
60 minutes
Grilled mushrooms with bacon are a true delight for picnic and barbecue lovers. This recipe draws inspiration from traditional European cuisine, where the harmony of flavors plays a key role. The combination of tender mushroom caps, savory bacon, and creamy cheese filling creates a rich bouquet of aromas. Grilled mushrooms acquire a light smoky note while the bacon becomes crispy and golden. The filling of ricotta, parmesan, garlic, and fresh parsley adds depth to the flavor. This dish is perfect as an appetizer for a friendly gathering or for a cozy family dinner outdoors. Serve hot, enjoying every juicy texture and enticing aroma.
1
Prepare all the ingredients. Light the coals.
2
Wash the mushrooms, separate the stems from the caps.
- Button mushrooms: 300 g
3
Chop the legs finely.
- Button mushrooms: 300 g
4
Grate the parmesan on a fine grater.
- Grated Parmesan cheese: 100 g
5
Chop the parsley and garlic.
- Parsley: 20 g
- Garlic: 1 clove
6
Mix cream cheese, parmesan, parsley, garlic, and chopped mushrooms. Add pepper; no salt needed.
- Ricotta cheese: 100 g
- Grated Parmesan cheese: 100 g
- Parsley: 20 g
- Garlic: 1 clove
- Ground black pepper: to taste
7
Stuff the mushroom caps with cheese mixture.
- Button mushrooms: 300 g
8
Wrap the stuffed mushroom in a slice of bacon and secure it with a toothpick. Do the same with the remaining mushrooms.
- Bacon: 200 g
9
Grill the mushrooms until the cheese melts. To cook the mushrooms faster, they can be loosely covered with foil.
- Button mushrooms: 300 g
10
Serve the mushrooms with bacon hot.
