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fried bacon with mushrooms, scallions and peppers

Enoki mushroom and bacon rolls

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  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 pieces 1x
  • Category: Snack
  • Method: Pan frying
  • Cuisine: Japanese


A delicious yakitori recipe made of vegetables and enoki wrapped in salty bacon.


  • 8 slices bacon, sliced in half widthwise
  • 2 green onions, sliced into quarters
  • 1/2 bell pepper, sliced into thin strips
  • 1 package enoki mushrooms, root trimmed and mushrooms pulled apart
  • Tonkatsu sauce or soy sauce, to taste


  1. Preheat oven to 350ºF.
  2. Lay parchment paper or aluminum paper on a sheet tray.
  3. On a chopping board, cut the bacon in half and separate the slices.
  4. Lay one slice of bacon down and put another one on top, about 1/3 lower than the bottom one.
  5. On one end of the bacon slices, lay a slice of bell pepper, green onion, and a few strands of enoki mushrooms.
  6. Roll and wrap the bacon around the vegetables. Repeat until all ingredients are used.
  7. *This step is optional* – Brush a little barbecue sauce or soy over the bacon, on both sides.
  8. Cook in the oven for about 20 minutes, until bacon is well cooked.
  9. Take out of the oven and put the bacon wraps in a pan over high heat. Cook until bacon is a little charred and slightly crispy (2-3 minutes). Serve.


These bacon wrapped vegetables are better eaten fresh. For leftovers, wrap them in plastic wrap and refrigerate for up to 2 days.


  • Serving Size: 1 piece
  • Calories: 125
  • Sugar: 1.2g
  • Sodium: 240.5mg
  • Fat: 11.2g
  • Saturated Fat: 3.7g
  • Unsaturated Fat: 1.8g
  • Trans Fat: 0g
  • Carbohydrates: 1.9g
  • Fiber: 0.4g
  • Protein: 3.9g
  • Cholesterol: 18.5mg
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