|1 jar||La Bella Olives or Antipasto Italiano|
|2 pounds||White button mushrooms|
|1-2 pounds||Cream 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.