Monthly Archives: September 2012

Grilled Eggplant Wrapped King Oyster Mushrooms


 Happy Wednesday!!

For my latest recipe it really was a toss up between these eggplant wrapped mushrooms and another recipe.  This one won out.  I keep hearing that there may be a bacon shortage.  Now as you know I don’t eat bacon so because of the big hoopla over the future shortage of pork I decided to go with this recipe.  This is a healthy alternative to bacon using marinated eggplant.   No, it won’t taste like bacon but it comes close.  You can also use a little bit of liquid smoke in the marinade.  I grilled these on the panini maker and depending how long you leave them on they crisp up.

This recipe is also a take on Bacon Wrapped Scallops, something I have never eaten, LOL.  The king oyster mushrooms have taking the place of scallops and I have to tell you these are better than grilled scallops and I’m not lying (I have eaten grilled scallops but never with bacon).  Marinate these mushrooms in a little bit of oil, tamari soy sauce and some agave and then slap them on a lightly oiled pan, sear both sides, heaven.


The only place that I can find the king oyster mushrooms is at the Asian market.  They are a lot larger than any other mushroom so slicing them in to rounds really gives the effect of scallops.

king oyster

For the eggplant I used a long, skinny light purple one that I also purchased at the Asian market.  Sorry, but I forgot to take a photo before slicing.


For the Eggplant Marinade from Vegetarian Times Magazine

1 long skinny eggplant sliced very thin using a mandolin or potato peeler

1/4 cups olive oil ( I only used about 3 tablespoons)

2 tablespoons tamari soy sauce

2 tablespoons apple cider vinegar

2 tablespoons brown sugar

2 teaspoons smoked paprika

1 – 1/2 teaspoons cumin

1-2 cloves garlic minced

Mix  all the ingredients except the eggplant until well blended in a flat baking dish.  Lay the eggplant slices in the marinade for about 10 minutes.  Turning to coat both sides.  Grill the eggplant either on the grill or a grill pan.  I used the panini maker and it worked fabulously.  I really like this kitchen gadget.


For the King Oyster Mushroom

3 King Oyster Mushrooms sliced in large chunks

2 tablespoons olive oil

2 tablespoons tamari soy sauce

1 teaspoon agave or brown sugar

dash garlic powder

dash onion powder

Mix all the ingredients except the mushrooms in a large bown.  Toss in the mushrooms and allow to marinate for 10-15 minutes.  Turn them to coat, especially the top flat ends.  Add just a hint of oil to a skillet and heat to medium high.  Place the mushrooms in the skillet flat sides down.  Sear about a minute and a half on each side.  Keep a watch on them so that they don’t burn.

Wrap a clice of grilled eggplant around each seared mushroom and place a toothpick in the side senter to hld the eggplant in place.  Don’t these look fantastic, you will never miss the bacon, LOL.

Stay tuned for my next recipe and more Florida photos.  Enjoy your week.




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