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“Bacon Rolled Enokitake Mushrooms with a Chive or a Garlic Sprout variation. Simple but dramatic.”

Ingredients Nutrition


  1. Cut the root off of the enokitake mushrooms. [about 3/4 inch from end].
  2. Do NOT separate stems. Cut bacon lenghtwise if you need to cut it.
  3. Divide mushrooms into 12 bunches. Place one bunch near end of bacon strip. You should see 1 to 1/2 inches of the mushroom at end of bacon.
  4. Carefully roll the strip. Tuck stray short stems inside roll. Slide the bacon up slightly to cover about 1 1/2 inch of the mushrooms [it is going to lap over] Secure ends with toothpick.
  5. Repeat.
  6. Preheat Grill or broiler to highest heat. Place roll on oiled or pammed wire rack. Grill until bacon is crisp and mushrooms start to burn. About 10 to 13 minutes.
  7. Remove rolls and place on board. Use a fork and knife, chop each roll in half in middle of bacon belt. Arrange the top half standing upright and the bottom half lying next to it.
  8. Serve with lemon and white pepper.
  9. You can sub chives in place of the mushrooms. You can also use garlic shoots when they are 4 1/2 inches long.

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