Bacon and Olive Stuffed Mushrooms

As I've said before, I love mushrooms and find it hard to believe that people hate them.  They make me happy.  Very very happy.  Anyhow....stuff em' and you've got yourself a little treat.  These wee jewels come from The Bon Appétit Cookbook and the only thing I did differently was add in a little freshly chopped parsley, which is just a personal preference. 
At first bite, this mushroom has bold flavours, but not so much they pop your head off, but just enough to get your taste buds working....you get what I'm saying?  No?  Make them...everyone that I served them to inhaled them and continued until they were gone.  I'll be whipping these bad boys up again, soon.  Lip smackin' deeelicious.


Did I mention that there's bacon in them?!!

 

 

 





 Stuff them just to the top because the shrooms will shrink a little.....and get all yummy and stuff.

 



 

 

Bacon and Olive Stuffed Mushrooms

 

Makes 18

 

18 Large mushrooms

4 slices of bacon

3 cloves garlic, chopped finely

1 tsp fresh rosemary or 1/2 tsp dried

1/4 cup Kalamata olives, finely chopped

2 oz cream cheese

 

Remove the stems from the mushrooms, coarsely chop and set aside.  Cook the bacon until crisp.  Drain the bacon on paper towel.  Reserve 1 tbsp of bacon drippings.  Add the mushroom stems, garlic and rosemary; saute until tender and add to a bowl along with crumbled bacon and olives.  Add the cream cheese  and combine.  Check for seasoning.

Lightly brush the bottom of the mushrooms with olive oil.  Spoon filling into each mushrooms. (Can be made up to 24hrs ahead and refrigerated).

Pre-heat oven to 375 F  Bake mushrooms about 20 minutes.  Remove from oven and serve.