Drain and save juice from olives. (If using Antipasto Italiano, remove stems from peperoncini. Use juice in salad dressing.)

Wash mushrooms and remove stems. Place mushroom stems and olives in a food processor and chop.

Add cream cheese, mixing just enough to get a coarse consistency. Spread mixture inside mushroom caps.

Place mushrooms on cookie sheet and bake in a 300 degree oven for approximately 10 minutes or until warm.

Alternate idea: use La Bella Garlic Cloves instead of olives.