BAKED STUFFED MUSHROOM CAPS
My sister used to make mushroom stuffed olives. It occurred to me that it's just as tasty and easier to make olive stuffed mushrooms! This is a perfect potluck dish and a great appetizer for a dinner that isn't quite done. But be careful...people might just want these!!
Provided by Sandra Allen
Categories Meat Appetizers
Time 35m
Number Of Ingredients 10
Steps:
- 1. Wash and stem the mushrooms. Save the stems and dry the caps.
- 2. Place the caps on a buttered baking dish. Don't worry if they touch, the cheese will sprinkle on the tops.
- 3. Chop the stems and olives enough to fill 1/2 cup each. In a medium skillet saute' the stems, olives, onions and garlic powder in oil.
- 4. Mix the crumbs bacon and parsley and oregano and salt and pepper to taste.
- 5. Add the dry ingredients into the steps. Add butter and wine and mix well. Remove from heat and let cool for about 5 minutes.
- 6. Shape mixture into 10 balls and place in the caps. Press down a bit and sprinkle cheese on top.
- 7. Bake for 20 minutes at 350 degrees.
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