It has been a while since I have done any food photography. This is partially because I am minus one kitchen. Charlie and I moved out of our old flat and are currently in limbo until we move to LA. So, without a kitchen I have been unable to do too much cooking. However, these appetizers were just too good to pass up. I am in Austin staying with family friends. Carol came over with the ingredients with this lovely treat, they were AMAZING! Here is the recipe if you are interested:

Grilled Mushroom Appetizers:

Ingredients:
18 large button mushrooms
1/2 cup Olive oil, separated.
1/2 TBS minced garlic
1 TBS chopped fresh rosemary
1/3 cup kalamata olives, pitted and chopped
6 fully cooked bacon slices, chopped
1 cup shredded swiss cheese or any other variety

1. Spray vegetable grilling rack with no stick spray and set aside

2. Remove mushroom stems from caps, chop and set aside. Cut a small slice off the top of each mushroom so they do not tip over during grilling. Combine mushroom caps and 1/4 cup olive oil in a large mixing bowl and toss to coat. Place mushrooms cup side up on a large baking sheet or pan.

3. Combine chopped mushroom stems, garlic, remaining olive oil, rosemary, olives, bacon and shredded cheese in mixing bowl. Stuff mushroom caps with 1 1/2 to 2 TBS mushroom mixture.

4. Prepare Grill for cooking (375 F). Place mushrooms on the prepared grilling rack and grill for 5-10 minutes with the lid closed. Serve warm.