16 ounces whole white mushrooms, medium size
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 cup sliced mushrooms
1 tablespoon panko breadcrumbs
1 tablespoon Parmesan cheese
½ tsp thyme
½ tsp red pepper flakes
8 ounces cream cheese, room temperature
1 can of Sliced Black Olives
1 jar of Kalamata Halves
Remove the stems from the mushrooms. Rinse the mushroom caps under cold water and dry with a paper towel. Place the caps on a sheet pan with parchment paper.
Make the filling: Heat the olive oil in a large nonstick skillet. Sauté the garlic until nutty, about 1 minute, stirring often. Add the sliced mushrooms and mushroom stems. Sauté until the mushroom start to brown, about 5 minutes. Remove the mushrooms from the heat and allow to cool slightly.
Add the cream cheese, breadcrumbs, seasonings, and cream cheese to a food processor. Pulse until smooth. Add the sauteed mushrooms and pulse again a few times. Turn out the mixture into a bowl and add the sliced olives.
Scoop the filling into the mushroom caps. Bake for 10 minutes at 375 degrees. Remove from the oven. Top each cap with one Kalamata Olive Half. Serve hot on a tray garnished with rosemary and more whole olives.
Makes about 15-18 mushroom caps.
