Cheesy Olive-stuffed Mushrooms

Cheesy Olive-stuffed Mushrooms


  •     1/2 cup Divina Organic 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


Preheat oven to 400° F
Combine olive 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

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