Jumbo Stuffed & Grilled Mushrooms
12 jumbo size white mushrooms
1/2 c. H-E-B Spicy Italian Dressing
1 Tbsp. H-E-B Olive Oil
1/3 c. each: chopped tomato, green onion and yellow pepper
2 Tbsp. each: chopped fresh oregano and basil
3 H-E-B Ready, Fresh, Go! Garlic Cloves, chopped
1/4 c. Hill Country Fare Whole Wheat Bread Crumbs
3/4 c. H-E-B Crumbled Feta Cheese
• salt & pepper
Remove stems from mushrooms, chop stems. Set aside. Spray a cupcake pan with non-stick spr
ay. Place mushroom cap in each with cup side up. Spoon 1 teaspoon Italian dressing in each
mushroom. Marinate at room temperature 30 minutes or until ready to stuff.
Heat a heavy bottom skillet over medium heat 3 minutes. Add olive oil, chopped stems, toma
to, green onion, yellow pepper, oregano, basil and garlic cloves. Stir-fry 3 minutes, plac
e in a bowl to cool. Add bread crumbs and feta cheese. Season to taste with salt and peppe
r. Stuff mushrooms with 1 1/2 - 2 Tablespoons filling. Cover with plastic wrap, keep refri
gerated until ready to grill.
Prepare gas or charcoal grill for a hot fire (400-450°F). Place cupcake pan with mushr
ooms on grill, close lid. Grill 5 – 10 minutes. Serve.
Serving size: 1, Calories: 80, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium:
125mg, Carbohydrates: 4g, Dietary Fiber: 1g, Protein: 2g
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