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Bacon and mushroom kebabs recipe

Bacon and mushroom kebabs recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

In this dish, three favourite breakfast ingredients – bacon, mushrooms and tomatoes – are cooked on skewers with new potatoes and patty pan squash. Enjoy them for brunch at the weekend or as a mid-week supper.

Be the first to make this!

IngredientsServes: 4

  • 1–2 tbsp extra virgin olive oil
  • grated zest of ½ orange
  • 4 lean back bacon rashers, rinded
  • 12 button mushrooms, about 125 g (4½ oz) in total
  • 2 limes, quartered
  • 12 cherry tomatoes
  • 6 patty pan squash, halved, or 3 small courgettes, quartered
  • 20 small new potatoes, about 500 g (1 lb 2 oz) in total, cooked
  • 12 slices ciabatta or baguette
  • Citrus salad
  • 1 pink grapefruit
  • 1 bunch of watercress, thick stalks discarded
  • 1 head of chicory, sliced
  • 4 Agen prunes, pitted and sliced, or ready-to-eat dried apricots
  • 2 tbsp chopped fresh mint

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Place the oil in a small bowl and add the orange zest. Set aside to infuse while you make the salad.
  2. Peel the grapefruit, removing all the pith. Holding the grapefruit over a large bowl to catch the juice, cut the segments from between the membranes that separate them, and drop them into the bowl. Squeeze the juice from the membrane before discarding it. Add the watercress, chicory, prunes and mint, and mix well. Set the salad aside.
  3. Cut each bacon rasher into thirds by cutting off the thin end, then cutting the remaining piece in half lengthways. Wrap a piece of bacon around each mushroom.
  4. Thread the lime quarters, bacon-wrapped mushrooms, tomatoes, squash or courgettes and cooked potatoes onto 8 metal skewers, dividing the ingredients equally between servings (2 skewers to each serving).
  5. Preheat the grill to high. Brush the kebabs lightly with the orange-flavoured oil and cook under the grill for 7–10 minutes, turning once, until the bacon is golden brown and crisp.
  6. Toast the slices of ciabatta or baguette on one side. Brush the untoasted sides lightly with the remaining orange-flavoured oil, then toast until lightly browned. Place on warmed serving plates. Add a pair of kebabs to each plate, laying them across the bread slices, and spoon the salad alongside. Serve immediately.

Some more ideas

*Replace the toasted ciabatta with couscous or rice tossed with finely chopped parsley. *To make a meat-free version, omit the bacon. To add a vegetarian source of protein, use cubes of tofu instead of the mushrooms, and replace the tomatoes with 1 red pepper, seeded and cut into cubes. Make a basting sauce with the juice of 1 lime, 1 tsp honey, 1 tbsp light soy sauce, a pinch of cayenne pepper or chilli powder and a pinch of garlic salt. Serve with warm pitta bread and the citrus salad.

Plus points

*Bacon, like other meat, provides iron. Another bonus of both pork and bacon is that they have a high vitamin B1 content. This vitamin is essential for maintaining a healthy nervous system. *These kebabs provide excellent quantities of vitamin C from the grapefruit, tomatoes and potatoes.

Each serving provides

B1, B6, C, folate, niacin, calcium, copper, iron, potassium, selenium, zinc, A, B2, E

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Bacon Wrapped Mushroom Kabobs w/ 3 Toppings

Published: Feb 4, 2021 · Modified: Feb 4, 2021 by Ginny · This post may contain affiliate links.

Oven Baked Bacon Wrapped Mushrooms are super simple and oh-so-good! I can’t wait for you to try the three different toppings to see which one you like the most!

When it’s time to go to a potluck or party, I always like to bring a unique recipe. I don’t have a competitive streak, but I do challenge myself to make something a bit different and something my friends will enjoy! And as always, it needs to be quick, easy and delicious.

Springbok fillet kebab wrapped in bacon with mushroom butter sauce

This delicious springbok fillet kebab wrapped in bacon with mushroom butter sauce, and a basil pesto, tomato, mozzarella and bacon braai bread will have everyone licking off their fingers this Heritage Day.

Ingredients for the kebab

  • Oil
  • ½ onion, finely chopped
  • 60g mushrooms, finely chopped
  • Coarse salt and pepper, to taste
  • 50g salted butter
  • 400g springbok fillet, cut into 5cm blocks
  • 120g bacon
  • 1 large green pepper, cut in chunks
  • 1 pineapple, cut in chunks
  • Braai marinade (juice of 1 lemon, 80ml olive oil and black pepper)

Ingredients for the braai bread

  • 4 slices of white or brown bread
  • 30ml butter
  • 45ml basil pesto
  • 3 bacon rashers, fried
  • 1 tomato, cut in slices
  • 80g mozzarella cheese, grated
  • 30g strong Cheddar cheese, grated
  • Salt and pepper

Method for the kebab

  1. Pour oil in a pan and fry the onion until golden brown. Add the mushrooms and cook until they are soft. Sprinkle with salt and pepper and allow to cool slightly.
  2. When the onion mixture has cooled, stir in the butter and let it cool.
  3. Prepare the fillet and leave to marinate.
  4. With a sharp knife, make a cut on the side of the fillet piece to form a pocket. Use a teaspoon to fill the pocket with the onion and mushroom mixture. Wrap the fillet in the bacon and use a kebab-stick to keep the bacon in place. Repeat with all the fillet pieces. Skewer the meat, placing the pepper and pineapple in between.
  5. Grill over hot coals until medium or medium rare. Let it rest for four to six minutes.

Method for the braai bread

  1. Spread the slices of bread with butter on both sides. Spread the pesto and place the bacon strips and tomato on the bread.
  2. Sprinkle a mix of cheeses on the bread. Add salt and pepper to taste.
  3. While the kebabs are resting, scrape all the coals to one side. Place the braai bread on the grill on low heat to let the cheese melt and bread become golden.

*Recipe by Sarel Jacobus Koortzen from Kgalagadi Lodge restaurant.

Sautéed Bacon, Mushrooms, and Herbs Recipe

Meaty sautéed mushrooms add hearty texture to any dish, and this recipe combines two delicious varieties sautéed in bacon fat for maximum flavor!

Combining mushrooms in a single dish also amps up the nutritional value considerably. Shiitake mushrooms are rich in vitamin D, and baby portobellos (also known as cremini mushrooms) are full of powerful B-vitamins that support cognitive functioning. You can also use white button mushrooms or experiment with more exotic varieties your local market has to offer.

Start by cutting thick-cut bacon into 1-inch pieces using a sharp knife or kitchen scissors. Heat a large skillet over medium heat and add the bacon bits. After a few minutes, the bacon will release its aromatic fat, creating just the perfect amount of drippings to cook the mushrooms in. Add both varieties of sliced mushrooms, garlic and thyme, then stir well to coat. Rosemary, basil and oregano would also be wonderful in this dish.

Let the mushrooms cook down for 10-12 minutes, stirring occasionally. No need to add salt before serving – the bacon keeps this side dish plenty flavorful!

How to make Doner Kebab meat

And the best part – how to make it! It is easy. Once you get your head around manhandling a giant block of meat!

In a nutshell, the meat is pureed in a food processor which transforms it into a “paste” which gives it the unique carvable meat texture (as opposed to, for example, Meatloaf where ground/mince beef is just shaped by hand and has a more “crumbly” texture).

Then roll it into a log shape using foil – this holds the shape while suspended over a pan using skewers (without it, the meat sags when raw) – then cook it in the oven. Whip off the foil at the end to brown it, stand it upright and carve!!

Garlic Bacon Mushrooms

These crazy delicious Garlic Bacon Mushrooms are the ultimate side dish. They're easy enough to make as a weeknight side yet tasty enough to serve alongside a Thanksgiving or Christmas dinner. This recipe is also 100% gluten-free + paleo + Whole30 approved. Dig in, my friends!

Today is International Bacon Mushroom Day, and we are all about celebrating it.

Truth → I have no idea if it is, but if it's not, it should be. Want to join forces and create a new holiday with me? Or maybe we should make it Bacon Mushroom Month and maximize our opportunities to eat Garlic Bacon Mushrooms. Yep, let's do that.

I need to thank my beautiful, talented, and always generous friend, Gaile Guevara, for giving life to this recipe. Before leaving for a recent holiday, she cleared out the perishables from her fridge and handed me two giant bags of food. It was like Christmas morning going through the bags. We scored wheels of brie, fresh microgreens, thick slabs of bacon, handfuls of wild mushrooms, cartons of eggs, and so many other things that I can't possibly list them all. We spent half a week playing the game What To Make With Gaile and Evan's Food.

These garlic bacon mushrooms were born from those thick slabs of bacon and handfuls of wild mushrooms.

The beauty of this recipe is its simplicity. If we don't count the salt and pepper (we don't, right?) there are only four ingredients here. Each one is packed full of flavor and can totally hold its own. Put them together and magic happens.

This easy to make paleo + Whole30 approved side dish is one of those tricky recipes that let you think you're indulging when it's actually good for you. My favorite kind of recipe!

Garlicky bacon and mushrooms go just as well on top of a perfectly seared steak as they do beside a big salad and some pan-fried halibut. These mushrooms will team up well with pretty much whatever you serve them with.

I've used a bunch of different mushrooms in this recipe as I like seeing them mingle together. Besides the button mushrooms, I chose some big, juicy Asian shiitakes (Chinese Black Mushrooms) and long, thin enoki mushrooms. The mix that Gaile gave me had some oyster mushrooms, shiitakes, chanterelles, and a few small crimini mushrooms.

You could button or crimini mushrooms if that is what's available where you shop. If there is a variety, I encourage you to pick up a bunch of different types and mix them all together. It's fun!

Grilled Mushroom Skewers

I absolutely love these Grilled Mushroom Skewers in every way! I could eat them every day, PLUS they taste so good and are healthy too!


For the marinade:

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • small handful of parsley
  • 1 tsp sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 1-2 garlic cloves
  • 1 Tbsp balsamic vinegar


  1. Place 10 medium skewers into a baking dish and cover with water. It&rsquos important to soak the skewers for at least 15 minutes (more is better) or they will burn too quickly on the grill.
  2. Place all of the marinade ingredients in a food processor and pulse several times until marinade is nearly smooth.
  3. Rinse your mushrooms and pat dry. Cut each mushroom in half, so each piece has half of the mushroom stem.
  4. Place the mushroom halves into a large gallon-size ziploc bag, or a medium bowl and pour in the marinade. Shake the bag until all of the mushrooms are evenly coated in marinade. Refrigerate and marinate for 30-45 minutes.Preheat your grill about 300˚F
  5. Skewer the mushrooms snugly onto the bamboo/wooden skewers that have been soaking (no need to dry the skewers). Skewering the mushrooms was a little annoying at first until I got the hang of things. I&rsquove found that it&rsquos easiest to skewer them by twisting them onto the stick. If you just push the stick through, it may cause the mushroom to crack.
  6. Place the skewered mushrooms on the hot grill for about 3 minutes per side, making sure the mushrooms do not burn to the grill. The mushrooms are done when they are soft as mushrooms should be Remove from the grill. Cover with foil to keep them warm until ready to serve.
Nutrition Information

Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.

Bacon Skewers

Limiting their favorite sandwich to bread has become a common practice among many people all around the world. You need to realize that there are many more options available and this Bacon Skewers recipe teaches you how to make an excellent summer dish that offers an inspiring taste. You can layer these skewers with fixings like cherry tomatoes, romaine and bacon as well. If you are an expert cook, you do not need to worry because this dish can be prepared in an easy and quick manner. You have to spend only 25 minutes to prepare this wonderful dish and with the quantity recommended in this recipe, you can serve it for 8 people. Many people love this Bacon Skewers because of its captivating taste and the ease with which it can be prepared also plays a prominent role in making this dish immensely popular. The unique combination of the ingredients makes truly special and you can also entertain your guests in the best possible manner with the help of this amazing dish. First of all, you have to preheat grill to medium-high.
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Limiting their favorite sandwich to bread has become a common practice among many people all around the world. You need to realize that there are many more options available and this Bacon Skewers rec.

Don't miss

Creamy mushroom and bacon pasta bake recipe

A delicious, creamy pasta bake which makes the most of mushrooms, frozen peas, bacon and cheddar cheese.


  • 500 g bag fusilli pasta
  • 300 g closed cup mushrooms
  • 150 g fresh or frozen peas
  • 200 g chopped bacon
  • 150 g grated cheddar
  • 50 g butter
  • 500 ml milk
  • 50 g plain flour
  • 17.6 oz bag fusilli pasta
  • 10.6 oz closed cup mushrooms
  • 5.3 oz fresh or frozen peas
  • 7.1 oz chopped bacon
  • 5.3 oz grated cheddar
  • 1.8 oz butter
  • 17.6 fl oz milk
  • 1.8 oz plain flour
  • 17.6 oz bag fusilli pasta
  • 10.6 oz closed cup mushrooms
  • 5.3 oz fresh or frozen peas
  • 7.1 oz chopped bacon
  • 5.3 oz grated cheddar
  • 1.8 oz butter
  • 2.1 cups milk
  • 1.8 oz plain flour


  • Cuisine: English
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 4


  1. Cook the pasta and peas according to pack instructions and set aside. Pre-heat the oven to 200C/fan 180C/gas 6. Fry the mushrooms with a knob of butter for two minutes and spoon onto a plate. Fry the chopped bacon for a further four minutes and leave to one side.
  2. Melt remaining butter in the saucepan, stir in the flour and gradually add milk. Increase heat and bubble until the sauce thickens. Stir in most of the cheese.
  3. Tip the pasta, mushrooms and bacon into a large ovenproof dish. Pour over the sauce and mix with peas. Top with remaining cheese and bake for ten minutes until golden brown.

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Keto pierogis filled with bacon and mushroom


  • 2 tbsp 2 tbsp butter
  • 2 2 garlic clove, finely chopped garlic cloves, finely chopped
  • 1 (1 oz.) 1 (30 g) shallot, finely chopped shallots, finely chopped
  • 3 oz. 85 g mushrooms
  • 5 oz. 140 g bacon chopped
  • 2 oz. (2 cups) 55 g (425 ml) fresh spinach
  • ½ cup (1 1 &frasl3 oz.) 120 ml (40 g) shredded Parmesan cheese
  • 5 oz. ( 2 &frasl3 cup) 140 g (150 ml) cream cheese
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp pepper
  • ½ cup (2 oz.) 120 ml (55 g) almond flour
  • ¼ cup (¾ oz.) 60 ml (25 g) coconut flour
  • ½ tsp ½ tsp salt
  • 1 tsp 1 tsp baking powder
  • 1½ cups (6 oz.) 350 ml (170 g) mozzarella cheese, shredded
  • 3 oz. 85 g butter
  • 1 1 egg eggs
  • 1 1 beaten egg, for brushing the top of the pierogi beaten eggs, for brushing the top of the pierogi

Below 4 E% carbs or, 7 g of carbs or less if it is a mealRead more


You can keep the pierogis in the freezer. This is the same delicious cheese dough as in our bread twists and mummy dogs.

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Bacon-wrapped keto burgers

Keto tortilla with ground beef and salsa

Keto avocado, bacon and goat-cheese salad

Kristie's keto chicken pot pie

Easy protein noodle low-carb lasagna

Keto "Swedish" meatballs in gravy

Low-carb goulash with butter-fried cabbage

Keto cauliflower chicken Alfredo

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Get started with our free 2-week keto challenge

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11⁄5 dl almond flour
33⁄5 dl shredded cheese

This was very good! A definite do-again!

It says you can keep them in the freezer has anyone tried this yet and do you bake them first or not ?

I would also like to know the answer to this question!

120 ml almond flour
60 ml coconut flour

When I ran the numbers I am getting 15.3 g carb not 8 g carb per Pierogi.
Can someone please advise how the carbs are being counted?

Did you subtract the fiber to get your net carb count? The 8g carbs that we list is the net carb amount.

Could you use a traditional pasta roller machine to flatten out the pastry if it was warm? I assume having the egg room temperature would be better too? Very excited to try this!

That sounds promising! You'll have to let us know if that works!

This is the second recipe I've tried with coconut flour and I've decided that I just don't like it. Can I replace the coconut flour with more almond flour or something else?

I found my pastry was too salty but I think it could be my very strong cheddar cheese.
The pastry wasn't at all crumbly.
This is the second recipe I've tried with coconut flour and I've decided that I just don't like it. Can I replace the coconut flour with more almond flour or something else?

You can try using almond flour or oat fiber if you have it. It may take some experimenting to get the texture right. Try 2x the amount as what is called for of the coconut flour.

Watch the video: Burger με μανιτάρια, μπέικον και Τρικαλινό Καπνιστό. Συνταγή (August 2022).