Champignon Kebabs with Bacon and Onions, on Skewers (in the Oven)
by Editorial Staff
Champignon kebab with layers of bacon and red onions is an excellent hot appetizer, which is equally perfect for a family dinner as well as for a festive feast. Mushrooms and onions are marinated in sour cream, soy sauce and mustard, and the addition of lemon juice and dried Italian herbs to the marinade adds sourness and a wonderful aroma to the finished dish. Mushrooms are juicy and tender, bacon gives a pleasant salty flavour and crunch, and onion rings – piquancy.
Cook: 40 mins
Servings: 5
Ingredients
- Champignons – 600 g
- Red onions – 2-3 pcs. small size (100 g)
- Bacon – 50-70 g
- Sour cream with a fat content of 15% – 2 tbsp (with a small slide)
- Mustard – 1 teaspoon
- Soy sauce – 1 tbsp
- Dried Italian herbs – 1 tbsp
- Lemon juice – 1 tbsp
- Salt to taste
- Ground black pepper – to taste
Directions
- Clean the champignons from dirt and rinse under running water. Peel the red onion.
- Soak the skewers in cold water.
- Cut the red onion into rings.
- In a bowl, combine sour cream, lemon juice, soy sauce, mustard, Italian herbal mixture, salt and pepper to taste. Mix thoroughly.
- Add mushrooms and onion rings.
- Stir with a spatula so that both mushrooms and onions are covered with marinade. Set aside for 10 minutes. Meanwhile, turn on and preheat the oven to 180 degrees.
- Cut the bacon into large slices.
- Form kebabs. Alternating, string mushrooms, onions and bacon on skewers. Pieces of bacon can be folded several times before stringing. Line a baking sheet with parchment paper, foil, or a baking mat. Place the kebabs on a baking sheet.
- Send the baking sheet to the oven and bake the champignon kebabs for about 15-20 minutes, until golden brown.
Champignon kebabs with bacon are ready.
Bon Appetit!
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