Rip up your mushrooms so that they’re large enough to not fall through the gaps in the grill but small enough to be considered “bite size”.
Soak your skewers in water before threading the ingredients so they don’t catch on fire in the grill. This applies only to wood skewers.
Begin with a strip of bacon by spearing it on its end.
Then spear a mushroom piece and fold over the bacon, wrapping it over the mushroom and spearing it onto the skewer as well.
Repeat the process until you have a braid of mushroom and bacon. The mushrooms should be pretty oily at this point because of the residue bacon grease.
Season the skewers with your favorite seasoning. We used Sweet Mesquite which works very well in this bacon, smokey recipe.
Grill the skewers for about 15-20 minutes, flipping halfway. You can also cook these skewers in the oven but you’ll get the best taste from a charcoal grill!