Reuben's Journey: Week 11
Grilled Stuffed Mushrooms
Prep Time: 15 minutes
Cook Time: 10 minutes
18 large mushrooms
1/2 cup H-E-B olive oil
6 H-E-B fully cooked bacon slices, chopped
1/2 Tbsp. Central Market Organics Minced Garlic
1 Tbsp. fresh rosemary, chopped
1/3 cup H-E-B Harvest Moon Kalamata olives, pitted and chopped
1 cup H-E-B shredded Swiss cheese or your favorite flavor
Prepare charcoal or gas grill for cooking (375 degrees). Spray a vegetable grilling rack or mesh with non-stick spray and set aside.
Remove 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.
Combine the mushroom caps and 1/3 cup olive oil in a large mixing bowl and toss to coat.
Place mushrooms cup-side up on a large baking sheet or pan.
Combine the mushroom stems and pieces sliced off the tops and garlic in a food processor; process for 30 seconds.
Heat a heavy skillet over medium heat for two minutes. Add the remaining olive oil, mushroom mixture and rosemary, and stir-fry for 4 minutes.
Stir in chopped olives. Place mixture in a bowl and add chopped bacon and shredded cheese.
Stuff the mushroom caps with 1 1/2 to 2 tablespoons of mushroom mixture. Place the mushrooms on the prepared grilling rack and grill for 10 minutes with the lid closed. Serve warm.
Makes: 6 appetizers (3 each)