Olive-Stuffed Mushrooms

1 jarLa Bella Olives or Antipasto Italiano
2 poundsWhite button mushrooms
1-2 poundsCream cheese, softened


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.

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