My H-E-B Texas Life Magazine
1/2c.H-E-B Olive Oil,
1/2Tbsp.Central Market Organics Minced Garlic,
1Tbsp.chopped fresh rosemary,
1/3c.H-E-B Harvest Moon Kalamata Olives, pitted & chopped,
6H-E-B Fully Cooked Bacon Slices, chopped,
1c.H-E-B Shredded Swiss Cheese or your favorite variety,
1Spray vegetable grilling rack or mesh with no-stick spray and set aside.
2Remove mushroom stems from caps, chop and set aside. Cut small slice off the top of each mushroom so they do not tip over during grilling. Combine mushroom caps and 1/4 cup olive oil in large mixing bowl and toss to coat. Place mushrooms cup-side up on large baking sheet or pan.
3Combine chopped mushroom stems, garlic, remaining olive oil, rosemary, olives, bacon and shredded cheese in mixing bowl. Stuff mushroom caps with 1 1/2 to 2 Tablespoons mushroom mixture.
4Prepare charcoal or gas grill for cooking (375°F). Place mushrooms on the prepared grilling rack and grill for 5 - 10 minutes with the lid closed. Serve warm.
No Nutritional Information Available