Olive Stuffed Mushrooms
12 white mushrooms
4 T Extra Virgin Olive Oil
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup Spanish olives, chopped
1/4 cup parmesan cheese, grated
1/3 cup dry breadcrumbs
2 T parsley, chopped
1 T fresh rosemary, chopped
Salt & pepper, to taste
Preheat oven to 400 degrees.
In small bowl, mix olives, Parmesan cheese, breadcrumbs, parsley and rosemary. Set aside.
Trim mushrooms stems, separate from caps and finely chop. Warm 3 tablespoons oil in large skillet over med heat. Add onion and garlic and sauté until soft, about 2 minutes. Add chopped mushroom stems and sauté 1 minute. Add olive, cheese readcrumbs and herb mixture. Salt and pepper to taste. Pile mixture into mushroom caps. Arrange on greased baking sheet. Drizzle with remaining oil. Cover lightly with foil and bake for 15 minutes. Remove foil and bake another 5-7 minutes longer or until golden brown. Serve hot.
