Serves: 12
Total Calories: 77
Trim the mushroom stems. Cut off enough of the top of the caps so that each mushroom is about 1/2 inch thick. Cut the cheese and ham into twelve 1-inch-square chunks (about 1/4 inch thick). Cut each pineapple chunk in half horizontally.
Place the mushrooms, flat side down, on a work surface. Top with a chunk of cheese, then a chunk of ham, and finally a piece of pineapple. Push a toothpick down through the center of the stack to hold the ingredients together. Brush or spray the flat side of the mushrooms with olive oil and season the entire stack with the chili powder and salt.
Grill the stacks, standing straight up (with only the mushrooms touching the grate), over Direct Medium heat until the cheese is melting and the mushrooms are well marked, about 3 minutes. Remove from the grill and serve immediately.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Ham And Swiss On A Toothpick recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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