Mushroom Palooza – King Trumpet Mushroom PoppersSteven Raichlen
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Mushroom Palooza – King Trumpet Mushroom Poppers
- Yield: 2 to 3 as an appetizer, or can be multiplied as desired
- Method: Direct Grilling
- 6 large king trumpet (oyster) mushrooms, wiped clean with a damp paper towel
- 3 ounces grilling cheese, such as halloumi, cut into strips equal in length to the stems of the mushrooms
- 6 slices of thin-cut bacon, halved crosswise
You’ll also need:
- 18 pieces of butcher’s string, each about 10 inches long
1: Set up your grill for direct grilling and heat to medium or medium-high.
2: Assemble the poppers: Slice each mushroom in half lengthwise. Arrange 3 parallel lengths of butcher’s string on your work station. (You’ll use these to tie the bacon to the mushrooms.) Lay a piece of bacon perpendicular to the strings. Top with a mushroom half, then a strip or two of grilling cheese. Top with the corresponding mushroom half and a second slice of bacon. Bring up the ends of the strings and tie the bacon securely to the mushroom. Trim the ends of the strings close to the knots. Repeat with the remaining 5 mushrooms.
3: Brush your grill grate and oil it well with vegetable oil.
4: Arrange the mushroom poppers on the grill grate. Grill until the bacon is golden brown and the mushrooms are cooked through, turning once, about 20 to 25 minutes. (Grilling cheese does not generally melt.)
5: Remove the poppers from the grill grate with tongs. Remove the strings. Serve immediately.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein