Cheesy Olive-Stuffed Mushrooms


Ingredients:
  • 1/2 cup DIVINA olive bruschetta
  • 1/2 cup Breadcrumbs
  • 1/2 cup Pecorino romano cheese, grated
  • 2 tbsp Fresh Italian flatleaf parsley, chopped
  • 1 tsp Fresh thyme, chopped
  • 1/3 cup Extra virgin olive oil
  • 25-30 White button or cremini mushrooms
Directions:
  1. Preheat oven to 400° F
  2. Combine bruschetta, breadcrumbs, cheese, parsely and thyme in a bowl along with 2 tbsp of olive oil
  3. Spoon filling into mushroom caps and arrange stuffing side up onto a prepared baking sheet
  4. Drizzle remaining oil over mushrooms and bake for 20 minutes