My H-E-B Texas Life Magazine
1/2c.H-E-B Olive Oil,
1/2Central Market Organics® Minced Garlic,
1tbsp., choppedfresh rosemary,
1/3c.H-E-B Kalamata Olives, pitted and chopped,
6H-E-B Fully Cooked® Bacon Slices, chopped,
1c. shreddedH-E-B Swiss Cheese or your favorite flavor,
1Heat gas or charcoal grill to 375°F. Spray grilling rack with nonstick cooking spray and set aside.
2Remove mushroom stems from caps and set aside. Combine mushroom caps and 1/3 cup olive oil in mixing bowl and toss to coat. Place mushrooms cup-side up on a large baking sheet or pan.
3Combine mushroom stems and pieces sliced off the tops with garlic in a food processor and process for 30 seconds to a chopped texture.
4Heat heavy skillet over medium heat for 2 minutes. Add remaining olive oil, mushroom mixture, and rosemary and stir-fry for 4 minutes. Stir in olives. Transfer mixture to a bowl and add bacon and cheese. Stuff the mushroom caps with 1 1/2 to 2 tablespoons of mixture. Place mushrooms on grilling rack and grill for 10 minutes with the lid closed. Serve warm.
No Nutritional Information Available