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 vegetable 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 mush
room so that they do not tip over during grilling. Spray the mushroom caps with no stick s
pray and place cup-side up on a large baking sheet or pan.
Combine the mushroom stems and pieces sliced off the tops and garlic in a food processor a
nd process for 30 seconds to a chopped texture.
Heat a heavy skillet over medium heat for 2 minutes. Add the olive oil, chopped mushroom
mixture, rosemary and chopped red bell pepper: stir-fry for 3 minutes. Stir-in chopped oli
ves. Place mixture in a bowl and add the chopped ham and shredded cheese. Stuff the mushr
oom caps with 1 1/2 to 2 Tablespoons mushroom mixture. Place the mushrooms on the prepared
grilling rack and grill for 10 minutes with the lid closed. Serve warm.
Calories: 90, Total Fat: 5g, Cholesterol: 15mg, Sodium: 280mg, Carbohydrates: 4g, Sugar: 2
g, Protein: 6g
Healthy Cooking from H-E-B