STUFFED MUSHROOM CAPS WITH BACON AND OLIVES (eight)
8 large mushrooms (each about 2 inches in diameter). Choose white mushrooms that are firm and evenly colored with tightly closed caps, and avoid rinsing them with water, since this may cause them to become water logged. Instead, wipe away any dirt with a clean moist cloth. Use a melon baller to scoop out the mushroom stems and form neat bowls for stuffing.
4 bacon slices
3 garlic cloves, chopped
1 teaspoon chopped fresh rosemary or ½ teaspoon dried
¼ cup chopped pitted Kalamata olives
2 ounces cream cheese, at room temperature
- Remove the stems from the 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 to drain. Pour off all but 1 tablespoon drippings from skillet. Add chopped mushroom stems, garlic and rosemary; saute over medium heat until tender, about 5 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 wrap and chill.)
- Preheat oven to 400*. Bake stuffed mushrooms until heated through, about 20 minutes. Transfer mushrooms to platter and serve.
adapted from The Bon Appetit Cookbook