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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 18 large mushrooms (about 2-inches in diameter size)
- 4 bacon slices
- 1 Tbsp. chopped garlic
- 1 tsp. chopped fresh rosemary or 1/2 tsp. dried
- 1/4 c. chopped pitted brine cured olives (such as kalamata)
- 2 oz. cream cheese (room temperature)
- olive oil
Method
- Remove stems from mushrooms.
- Coarsely chop stems and set aside.
- Cook bacon in heavy large skillet over medium heat until crisp.
- Using tongs, transfer bacon to paper towels and drain. Pour off all but 1 tablespoon drippings from skillet. Add chopped mushroom stems, garlic and rosemary.
- Saute over medium heat until tender, about 10 minutes.
- Crumble bacon and add to skillet. Add olives and stir to combine.
- Mix cream cheese in medium bowl until smooth. Add mushroom mixture and stir to blend. Season to taste with salt and pepper.
- Lightly brush rounded side of mushroom caps with oil.
- Place rounded side down on large baking sheet. Spoon filling into caps, mounding in center.
- (Can be prepared 1 day ahead.
- Cover stuffed mushrooms with plastic and chill.)
- Preheat oven to 375°. Bake stuffed mushrooms until heated through, about 20 minutes.
- Transfer mushrooms to platter and serve.
- Makes 18 appetizers.
