Italian Stuffed Mushrooms

Chef mariajane's Note:

These extra-large mushrooms hold more filling and thus make an excellent vegetable accompaniment for dinner, or serve them as part of an antipasto platter,

• Total Time: 20 mins
• Prep Time: 0 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 8 fresh mushrooms , large jumbo size
• ½ cup fresh breadcrumb
• ¼ 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
• ½ teaspoon dried oregano or ½ teaspoon dried basil
• ¼ cup olive oil
• 1 tablespoon parmesan cheese , grated

Directions:

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