Cheesy Italian Stuffed Mushrooms

This is a wonderful recipe from Mushrooms Canada that I tinkered with just a bit (not too much). If you use the huge "stuffer" ones they will hold more filling and make a great side dish for supper.

• Ready In: 30 mins
• Serves: 4-8

Ingredients

• 16 -20  large white mushrooms
• 1⁄2 cup  fresh breadcrumb
• 1⁄4 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
• 1⁄2 teaspoon dried oregano leaves or 1⁄2 teaspoon basil, crumbled
• 1⁄4 cup olive oil
• 1 -2  tablespoon  freshly grated parmesan cheese

Directions

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