Grilled Stuffed Mushrooms
6 appetizers (3 each)
18 large mushrooms
1 garlic clove, chopped
1 Tbsp. H-E-B Olive Oil
1/2 c. chopped red bell pepper
1 Tbsp. chopped fresh rosemary
6 H-E-B Harvest Moon Kalamata Olives, pitted & chopped
3 slices H-E-B Premium Forest Ham, chopped
1/2 c. H-E-B Shredded Fat Free Mozzarella Cheese
Prepare charcoal or gas grill for cooking (375°F). Spray a vegeta
ble grilling rack or mesh with no-stick spray and set aside.
Remove mushroom stems from caps and set aside. Cut a small slice off
the top of each mushroom so that they do not tip over during grilling.
Spray the mushroom caps with no stick spray and place cup-side up on
a large baking sheet or pan.
Combine the mushroom stems and pieces sliced off the tops and garlic i
n a food processor and process for 30 seconds to a chopped texture.
Heat a heavy skillet over medium heat for 2 minutes. Add the olive oi
l, chopped mushroom mixture, rosemary and chopped red bell pepper: sti
r-fry for 3 minutes. Stir-in chopped olives. Place mixture in a bowl
and add the chopped ham and shredded cheese. Stuff the mushroom caps w
ith 1 1/2 to 2 Tablespoons mushroom mixture. Place the mushrooms on th
e prepared grilling rack and grill for 10 minutes with the lid closed.
Calories: 90, Total Fat: 5g, Cholesterol: 15mg, Sodium: 280mg, Carbohy
drates: 4g, Sugar: 2g, Protein: 6g
Healthy Cooking from H-E-B