My H-E-B Texas Life Magazine
12jumbo size white mushrooms,
1/2c.H-E-B Spicy Italian Dressing,
1Tbsp.H-E-B Olive Oil,
1/3c. each:chopped tomato, green onion and yellow pepper,
2Tbsp. each:chopped fresh oregano and basil,
3H-E-B Ready, Fresh, Go! Garlic Cloves, chopped,
1/4c.Hill Country Fare Whole Wheat Bread Crumbs,
3/4c.H-E-B Crumbled Feta Cheese,
•salt & pepper,
1Remove stems from mushrooms, chop stems. Set aside. Spray a cupcake pan with non-stick spray. 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.
2Heat a heavy bottom skillet over medium heat 3 minutes. Add olive oil, chopped stems, tomato, green onion, yellow pepper, oregano, basil and garlic cloves. Stir-fry 3 minutes, place in a bowl to cool. Add bread crumbs and feta cheese. Season to taste with salt and pepper. Stuff mushrooms with 1 1/2 - 2 Tablespoons filling. Cover with plastic wrap, keep refrigerated until ready to grill.
3Prepare gas or charcoal grill for a hot fire (400-450°F). Place cupcake pan with mushrooms 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