Name Mushroom & bacon kebabs


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Mushroom & bacon kebabs


  • 12 rashers rindless streaky bacon
  • 1 tablespoon Dijon mustard
  • 24 closed cup mushrooms, trimmed
  • 8 bay leaves

1. Cut the bacon rashers in half and spread each piece with a little mustard. Wrap each mushroom in a piece of bacon, then thread them on to four metal skewers, adding two bay leaves to each skewer.

2. Cook under a hot grill, turning once, until the bacon is crisp and brown.

3. Serve with warmed French bread and a fresh green salad.

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