Healthy Cooking from H-E-B
1garlic clove, chopped,
1Tbsp.H-E-B Olive Oil,
1/2c. choppedred bell pepper,
1Tbsp. choppedfresh rosemary,
6H-E-B Harvest Moon Kalamata Olives, pitted & chopped,
3slicesH-E-B Premium Forest Ham, chopped,
1/2c.H-E-B Shredded Fat Free Mozzarella Cheese,
1Prepare charcoal or gas grill for cooking (375°F). Spray a vegetable grilling rack or mesh with no-stick spray and set aside.
2Remove 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.
3Combine the mushroom stems and pieces sliced off the tops and garlic in a food processor and process for 30 seconds to a chopped texture.
4Heat 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 olives. Place mixture in a bowl and add the chopped ham and shredded cheese. Stuff the mushroom 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: 2g, Protein: 6g