Italian Stuffed Mushrooms

• 8 fresh mushrooms, large jumbo size
• 12 cup fresh breadcrumb
• 14 cup mozzarella cheese, shredded
• 2 garlic cloves, finely minced
• 4 pitted black olives, finely chopped
• 2 tablespoons sun-dried tomatoes, in oil, finely chopped
• 2 tablespoons marinated artichoke hearts, finely chopped
• 2 tablespoons green onions or 2 tablespoons sweet onions, finely chopped
• 2 tablespoons mayonnaise, light
• 12 teaspoon dried oregano or 12 teaspoon dried basil
• 14 cup olive oil
• 1 tablespoon parmesan cheese, grated

1. Remove stems from mushrooms and chop finely.
2. In medium bowl, combine chopped stems, breadcrumbs, mozzarella cheese, garlic, olives, tomatoes, artichokes, onion, mayonnaise, and oregano; mix well.
3. Brush oil on outside of mushroom caps.
4. Spoon filling evenly into caps, mounding as necessry and place in a shallow baking pan.
5. Sprinkle Parmesan cheese on top.
6. Bake in 425F oven for 15-20 minutes, or until mushrooms are heated through.
7. Makes 4 main courses, or 8 appetizer servings.

mushrooms, fresh breadcrumb, mozzarella cheese, garlic, black olives, tomatoes, hearts, green onions, mayonnaise, oregano, olive oil, parmesan cheese

Taken from www.food.com/recipe/italian-stuffed-mushrooms-380230 (may not work)