Now that we have agreed that EVERYTHING does taste better with bacon, it’s time to turn our focus to making healthy vegetables into something extra special to put in front of your guests.
Bacon-wrapping is really easy. You just need to make sure the veggies you are wrapping are cut small enough that you can wrap the bacon around a couple of times and secure them with a wooden cocktail stick. You can use any type of bacon, but smoked streaky is ideal as it crisps up better than back bacon. Layer seasonings and herbs on the veggies before you wrap the bacon round them – that way you lock the flavours in during the fast grilling phase. You can also baste them during cooking with a simple vinaigrette of oil, vinegar, salt and pepper to stop the bacon burning before the veggies are cooked in the middle. Don’t forget to remove the cocktail sticks before serving.
1. Prepare your grill for direct medium heat. You don’t need to smoke the bacon-wrapped mushrooms, so no need for the lid.
2. Add the cream cheese, blue cheese and hot sauce to a small bowl and stir until blended. Season to taste with salt and pepper.
3. Divide the cheese mixture evenly between the cavities of the mushrooms. Wrap a rasher of bacon around each mushroom and secure with a wooden cocktail stick.
4. Grill the mushrooms for 5–7 minutes on each side, or until the bacon is slightly crispy and the filling has melted.