Stuffed Mushrooms With Bacon And Olives2013-06-20
- Yield : 18
- Servings : 6
A starter or pick up. Either way these are a winner
- 18 large mushrooms , about 2 inches in diameter
- 4 slices bacon
- 1 Tbs garlic, chopped
- 1 tsp chopped fresh rosemary
- 1/4 cup chopped pitted brine cured olives (such as Kalamata)
- 2 oz cream cheese, softened
- olive oil
Remove stems from mushrooms, coarsely chop stems and set aside. Cook bacon in heavy skillet over medium heat until crisp. Using tongs, transfer bacon to paper towels and drain. Pour off all but 1 tablespoon of drippings from skillet. Add chopped mushroom stems, garlic, and rosemary and 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 barge baking sheet. Spoon filling into caps mounding in centre. Can be prepared a day ahead. Cover stuffed mushrooms with plastic wrap and chill.
Preheat oven to 375F. Bake stuffed mushrooms until heated through, about 20 minutes. Transfer mushrooms to platter and serve.