Antipasto Mushrooms

I found this in a mushroom growers leaflet. Looks pretty good to me.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  large  flat mushrooms (about 125g each)
• 1⁄4 cup olive oil
• 1 1⁄2 cups  fresh breadcrumbs
• 3  large marinated artichokes, thinly sliced
• 60  g  small sun-dried tomatoes
• 60  g  roasted marinated red capsicums, chopped
• 80  g  olives, pitted, chopped
• 60  g feta cheese, crumbled
• 2  tablespoons thyme leaves
•  ground black pepper

Directions

1. Preheat grill (broiler) to medium-high.
2. Brush both sides of mushrooms with 1 tablespoon oil.
3. Place stalk side up onto grill tray and cook for 6 minutes or until tender.
4. Meanwhile, heat remaining oil in a large frying pan over medium-high heat.
5. Add breadcrumbs and cook, stirring frequently for 5-6 minutes or until golden.
6. Add artichokes, tomatoes, capsicum, and olives to pan and cook, stirring occasionally for 2-3 minutes.
7. Remove from heat and add feta and thyme.
8. Place mushrooms onto serving plates, top with antipasto mix and season with pepper.
9. Serve with crusty bread if desired.