Reuben's Journey: Week 11

Aug. 28, 2012 at 3:28 a.m.

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)



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