Grilled King Oyster Mushrooms with Bacon and Teriyaki Glaze

Directions:

(1.) Cut the mushrooms into 1-inch sections widthwise, keeping the pieces next to each other so they can be easily reconstructed on the skewers.

(2.) Thread the mushrooms and bacon onto skewers, alternating mushrooms with 1-2 pieces of bacon. The end result should look like a king oyster mushroom, with spacers of bacon between sections. Depending on the size of your skewer, you may be able to fit two mushrooms per skewer, however one per skewer works just as well.

(3.) Preheat your grill to a medium-high heat, aim for around 375-400 °F. Be sure to clean and oil your grilling grate, as the mushrooms may stick to it otherwise.

(4.) Place the loaded skewers directly over the hot side of the grill and cook uncovered. Turn frequently and sprinkling with salt and pepper 2-3 times during grilling, until mushrooms are fully tender and browned on the exterior and the bacon is crisp, about 15 minutes total.

(5.) Brush mushrooms with teriyaki glaze and cook for about 30 seconds longer. Turn over the skewers and repeat on the other side.

(6.) Remove skewers from grill and allow to rest for 1-2 minutes. Brush with additional glaze and serve immediately.