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King Trumpet Skewers

1 lb. King Oyster mushrooms
12 oz. bacon, cut in 1-inch pieces Kosher salt
Freshly ground black pepper
1/4 c. Teriyaki sauce

Cut mushrooms into 1-inch lengths (keep pieces sorted together in order to reconstruct on skewers).

Thread mushroom pieces onto wood or metal skewers, alternating with 1 or 2 pieces of bacon.

Have your grill prepared, either cooking with charcoal or gas grill. Preheat for 5-10 minutes.

Place mushrooms directly on hot grill and cook, turning frequently and seasoning with salt and pepper. Turn 2 or 3 times during the cooking time. Grill until mushrooms are completely tender and browned on the exterior and the bacon is cooked crisp (about 15-20 minutes total).

Brush mushrooms with the teriyaki glaze and cook for additional 30 seconds. Turn over and brush sauce on other side and cook 30 seconds longer.

Remove from grill and let rest for 1-2 minutes, then brush with remaining glaze right before serving.

Note: For more flavor, add crushed garlic cloves, ginger slices and chopped scallions to the teriyaki sauce.

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