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:
- Preheat oven to 400° F
- Combine bruschetta, breadcrumbs, cheese, parsely and thyme in a bowl along with 2 tbsp of olive oil
- Spoon filling into mushroom caps and arrange stuffing side up onto a prepared baking sheet
- Drizzle remaining oil over mushrooms and bake for 20 minutes
