Grilled Mushroom Appetizers
1 grilling mesh
18 large button mushrooms
1/2 c. H-E-B Olive Oil
1/2 Tbsp. Central Market Organics Minced Garlic
1 Tbsp. chopped fresh rosemary
1/3 c. H-E-B Harvest Moon Kalamata Olives, pitted & chopped
6 H-E-B Fully Cooked Bacon Slices, chopped
1 c. H-E-B Shredded Swiss Cheese or your favorite variety
Spray vegetable grilling rack or mesh with no-stick spray and set asid
Remove mushroom stems from caps, chop and set aside. Cut small slice o
ff the top of each mushroom so they do not tip over during grilling. C
ombine mushroom caps and 1/4 cup olive oil in large mixing bowl and to
ss to coat. Place mushrooms cup-side up on large baking sheet or pan.
Combine chopped mushroom stems, garlic, remaining olive oil, rosemary,
olives, bacon and shredded cheese in mixing bowl. Stuff mushroom caps
with 1 1/2 to 2 Tablespoons mushroom mixture.
Prepare charcoal or gas grill for cooking (375°F). Place mushrooms
on the prepared grilling rack and grill for 5 - 10 minutes with the l
id closed. Serve warm.