bacon wrapped mushrooms w/basil mayo tapas

i got this recipe online. the mayonnaise is great by itself or with poultry too. prep time does not reflect chilling time for the mayo

• Ready In: 45 mins
• Yields: 24 tapas

Ingredients

• 1⁄8 cup red wine vinegar
• 1  tablespoon Dijon mustard
• 2  teaspoons garlic, fresh minced
• 1  teaspoon basil, fresh leaves,chopped
• 1⁄2 cup olive oil
•  salt and pepper
• 3  tablespoons olive oil
•  salt and pepper
• 3  basil leaves, chopped
• 1  clove garlic, chopped
• 24  medium white mushrooms, wiped clean,stems removed
• 12  pieces  of thin bacon

Directions

1. To make the mayonnaise: Combine the vinegar, mustard, basil and garlic in your blender and pulse a few times.
2. Turn on high and slowly add the oil until it is blended well.
3. It should be thick like a mayonnaise.
4. Season with salt and pepper if desired.
5. place in a small ramekin and Chill for at least 4 hours, or you can prepare a day in advance.
6. Preheat oven to 375 degrees Combine the oil, a little salt and pepper, basil and garlic in a bowl.
7. Toss in the mushrooms and stir to coat.
8. Allow to sit in marinade for 20 minutes.
9. While the mushrooms are bathing, cook the bacon to about half done and remove to paper towels to drain.
10. Cut the slices in half and proceed to wrap the bacon around the mushrooms, putting a half leaf of basil between them, securing them with toothpicks.
11. Put the wrapped mushrooms on a cookie sheet and cook for 8-10 minutes until bacon crisps and mushrooms are tender.
12. Allow to cool a little before serving as the mushrooms have a lot of liquid in them.
13. serve with basil mayonnaise.