Recipe Courtesy of the Mushroom Council and Food For My Family
12 mini portabella or button mushrooms
A handful of rosemary sprigs
¼ cup apple cider vinegar
½ teaspoon kosher salt
3 tablespoons olive oil
6 strips of thin bacon, sliced in half
1. Clean the mushrooms and cut the stems. Using a mortar and pestle, mash a tablespoon of rosemary sprigs and add to a medium-sized bowl. Reserve the remaining rosemary. Mix in the apple cider vinegar and the salt. Slowly whisk in the oil to create an immersion. Add the mushrooms and marinate for at least 20 minutes.
2. Preheat the oven to 400º F. Drain the mushrooms. Wrap a ½ slice of bacon around each mushroom along with a small piece of rosemary, securing with a toothpick, if necessary, or placing on a baking sheet, seam side down. Repeat until all mushrooms are covered
3. Bake for 15-18 minutes or until bacon is crisp. Remove from the oven and allow to cool slightly. Serve warm.
73% of all culinary mushrooms come from Kennett Square, PA.