Cheesy Italian Stuffed Mushrooms

• 16 -20 large white mushrooms
• 12 cup fresh breadcrumb
• 14 cup shredded mozzarella cheese
• 2 finely minced garlic cloves
• 4 finely chopped pitted black olives
• 2 tablespoons sun-dried tomatoes packed in oil, drained and finely chopped
• 2 tablespoons marinated artichoke hearts, drained and finely chopped
• 2 tablespoons finely chopped onions
• 2 tablespoons light mayonnaise
• 12 teaspoon dried oregano leaves or 12 teaspoon basil, crumbled
• 14 cup olive oil
• 1 -2 tablespoon freshly grated parmesan cheese

1. Remove and finely chop the stems from the mushrooms.
2. Saute the stems, onions and garlic in just a bit of oil till barely soft, about 1 minute
3. In a medium bowl, combine sauteed onion-mushroom stem mixture, bread crumbs, mozzarella cheese, olives, tomatoes, artichokes, mayonnaise and oregano; mix well.
4. Brush olive oil on outside of mushroom caps.
5. Place in a shallow baking pan.
6. Spoon filling evenly into caps, mounding as necessary and sprinkle parmesan on top.
7. Bake at 425 for 15 - 20 minutes or until filling is bubbly and tops are browned.
8. If you want a softer mushroom consistency, bake the mushrooms about 5 min before stuffing.
9. Will make 4 main course or 8 appetizer servings.

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

Taken from www.food.com/recipe/cheesy-italian-stuffed-mushrooms-428979 (may not work)