[recipe] Stuffed Mushrooms with Olives

[Guest guest]

These are rich and delicious appetizers to take to

any potluck or holiday party. Be warned, these go fast

and you won't have any to bring back home.

 

Stuffed Mushrooms with Olives

 

24 good sized fresh mushrooms

2 small cans [4 oz. each?] sliced black olives, drained

and chopped fine

3/4 cup dry bread crumbs

1/2 cup grated Parmesan cheese

1/2 cup finely chopped green pepper

1 small onion, finely minced

3 cloves garlic, minced

2 Tbs. Italian seasoning

2 Tbs. dried parsley flakes

~ pinch of pepper

1 1/2 cups butter or margarine, melted, divided

1/2 cup shredded mozzarella cheese

 

Remove mushroom stems [save for another use];

set caps aside. In a large bowl, combine olives,

bread crumbs, Parmesan cheese, green peppers,

onion, garlic, Italian seasoning, parsley and pepper.

Stir in 3/4 cup melted margarine. Fill each mushroom

cap with about one tablespoon mixture.

Place in an ungreased baking pan. Sprinkle with

mozzarella cheese and drizzle the tops with remaining

melted margarine. Bake, uncovered, at 350û for 20 to

25 minutes or until lightly browned. Serve warm.

Yield: 2 dozen

 

~ pt ~

 

The true test of character is how we behave

when we don't know what to do.

~ John Holt