Grilled Stuffed Mushrooms
18 large mushrooms
1/2 c. H-E-B Olive Oil
1/2 Central Market Organics® Minced Garlic
1 tbsp., chopped fresh rosemary
1/3 c. H-E-B Kalamata Olives, pitted and chopped
6 H-E-B Fully Cooked® Bacon Slices, chopped
1 c. shredded H-E-B Swiss Cheese or your favorite flavor
Heat gas or charcoal grill to 375°F. Spray grilling rack with nons
tick cooking spray and set aside.
Remove mushroom stems from caps and set aside. Combine mushroom caps a
nd 1/3 cup olive oil in mixing bowl and toss to coat. Place mushrooms
cup-side up on a large baking sheet or pan.
Combine mushroom stems and pieces sliced off the tops with garlic in a
food processor and process for 30 seconds to a chopped texture.
Heat heavy skillet over medium heat for 2 minutes. Add remaining olive
oil, mushroom mixture, and rosemary and stir-fry for 4 minutes. Stir
in olives. Transfer mixture to a bowl and add bacon and cheese. Stuff
the mushroom caps with 1 1/2 to 2 tablespoons of mixture. Place mushro
oms on grilling rack and grill for 10 minutes with the lid closed. Ser