Mushroom Lollipops

2 Min Read

Looking for a perfect addition to your next breakfast or brunch … these mushroom lollipops are your go-to option. As this is on a stick, it makes a great item in your next array of canapés too! It is really easy… butter and herbs do all the work!

Mushroom lollipops served as breakfast with fried eggs, toast, cheese griller sausages and potato hashbrown

What you need?

Makes about 8 cocktail sticks (they are the shorter sticks than those used to make meat skewers).
-200g packet of button mushrooms, kept whole (the smaller the mushrooms the better as you want to keep these mushrooms whole for a cuter effect). The smaller your mushrooms, you can add two to three per cocktail stick, mine where unfortunately not small, so I have one mushroom per cocktail stick in the pictures
-2 tablespoons butter
-1 teaspoon thyme
-1 teaspoon mixed Italian herbs
-200g packet rashers of bacon

What to do?

  • Preheat the oven to 180 Celsius. Line and grease a baking tray.
  • In a large frying pan, heat the butter on medium heat and add the mushrooms.
  • Add the herbs, and cook the mushrooms until soft and cooked through. Once cooked, take off the heat.
  • Soak the cocktail sticks in water (to prevent splinters).
  • Spear a mushroom (or two if you have smaller mushrooms) on a stick.
  • Wrap the bacon around the mushroom/s, ensuring you spike the bacon too, that it remains secure around the mushroom. Place on the prepared baking dish.
  • Repeat for all mushrooms and baking tray is filled with all the lollipops.
  • Bake for 10 minutes to 15 minutes until the bacon is cooked through and crisp
  • Take out the oven, dish up with your other breakfast items or plate up as a part of your canapés to wow your guests.
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