Makes 18 mushrooms

INGREDIENTS

• 18 large Crimini Mushrooms (each about 2 inches in diameter)
• 4 bacon slices
• 1 Tblsp butter
• 1 Tblsp garlic, chopped
• 1 Tblsp CRU Cabernet Seasoning
• ¼ cup Kalamata olives, pitted and chopped
• 2 ounces cream cheese, room temperature
• Olive oil

RECIPE PREPARATION

1. Preheat oven to 375 degrees. Line a rimmed baking sheet with foil, set aside.
2. Remove stems from mushrooms. Coarsely chop stems and set aside. Cook bacon in a heavy, large skillet over medium heat until crisp. Using tongs, remove bacon and drain on paper towel. Pour off bacon drippings but do not clean pan – add butter and scrape the pan to loosen all the bits. Add chopped mushroom stems, garlic and CRU Cabernet Seasoning and sauté until tender, about 10 minutes. Add mixture to a bowl with the cream cheese, olives and crumbled bacon. Stir to combine, season with salt and pepper to taste.
3. Lightly brush rounded side of mushroom with oil. Place rounded side down on a foil-lined baking sheet and spoon filling into caps, mounding in the center.
4. Bake until mushroom have shrunken slightly, and everything is heated through, about 20 minutes. Transfer to serving plate and enjoy!