mushrooms prior to plating
This particular appetizer/tapas recipe is from the Bon Appetit Cookbook with variations of my own according to our own tastes. It’s savory combination of olives and rosemary are a delight.
10 large mushrooms, white button or small portabella
4 slices of bacon
3 cloves of garlic, minced
1 tsp dried rosemary (or fresh!)
12-15 Kalamata olives, pitted and chopped
4.5 ounces of cream cheese, softened at room temperature
1 T butter, plus a dot to coat baking pan
fresh ground pepper
Directions
Remove stems from mushrooms. Coarsely chop stems and set aside.
NOTE: 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 with a clean moist cloth.
Cook bacon until crisp. Remove from pan and crumble.
Pit and chop olives.
In a small skillet, melt 1 T butter over medium heat. Add garlic and saute.
Add chopped mushroom stems
and rosemary. Cook until mushrooms and garlic soften.
Add bacon to skillet. Stir.
Add olives to skillet. Cook for approximately 2 minutes, stirring to combine all ingredients. Season with fresh ground pepper to taste.
Mix cream cheese in a medium bowl until smooth.
Remove mushroom mixture from the stove and add it to the cream cheese.
Butter bottom of baking pan (one large enough to hold mushrooms, or use a couple of smaller ‘tapas’ size ones). 1 T at a time, stuff mushroom caps and arrange in pan.
At this point the prepped mushroom caps can be covered with wrap and put into the refrigerator for up to 1 day.
To cook: Place mushrooms in pan(s) into a preheated 375 degree oven and cook for about 20 minutes, or until the mushroom is heated through.
Transfer to a serving platter or serve tapas style.
Enjoy!
