By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
245 cal · 35 min
Grilled King Oyster Mushrooms With Bacon and Teriyaki Glaze
Recipe GLPR5d66b3698b75a0
Meaty king oyster mushrooms are grilled until golden and tender, then topped with crispy bacon and finished with a savory teriyaki glaze. This Japanese-inspired dish is low-carb, dairy-free, and makes a satisfying main course in just 35 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound King oyster mushrooms
12 ounces Bacon, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
¼ cup Teriyaki sauce
Directions
Preheat your grill to medium-high heat (around 400°F). Clean the grill grates well to prevent sticking.
Clean the king oyster mushrooms with a damp cloth or soft brush to remove any dirt. Trim the stems and slice the mushrooms lengthwise into ½-inch thick planks.
Cook the bacon pieces in a large skillet over medium heat until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate and set aside, reserving 1 tablespoon of the rendered bacon fat.
Pat the mushroom planks dry with paper towels. Lightly brush both sides with the reserved bacon fat, then season generously with kosher salt and freshly ground black pepper.
Place the mushroom planks directly on the hot grill grates. Grill for 4–5 minutes on the first side without moving, until golden grill marks form and the mushroom is tender.
Flip the mushrooms carefully and grill the other side for another 3–4 minutes until cooked through and golden brown.
Transfer the grilled mushroom planks to a serving platter. Top with the crispy bacon pieces and drizzle the teriyaki sauce over everything. Serve warm and enjoy.
Comments
King oyster mushrooms are reliably stocked at Harris Teeter, Food Lion, Publix, Walmart, and Kroger across Charlotte, and bacon is a pantry staple, making this a true one-stop-shop meal. The real prep time is closer to 20 minutes of hands-on work once you account for slicing the mushrooms and marinating them, so the 35-minute window is honest if a bit padded with inactive grill time. At roughly $2 to $2.50 per serving—driven by the mushrooms and bacon—this is budget-friendly for a vegetable-forward side or light main, and it reheats well in a skillet the next day without drying out. The dish is unfussy and requires no constant attention once the mushrooms hit the grill, making it natural for weeknight cooking or a small gathering.
Sign in or create a free account to add your review.
