|Mushrooms||8 oz. / 1/2 lb.|
|Gruyere Cheese||1/2 cup, shredded|
|Onion or Shallot||1/4 or 1 minced|
|Spanish Olives||5, chopped|
|Worcestershire Sauce||1/2 tbsp.|
|Parsley||1/2 tbsp., chopped|
|Bread Crumbs||1/2 teaspoon|
Pop caps off mushrooms to make a place to put the stuffing. Don’t throw away the caps! They can be used for sautéing or adding to a gravy or sauce.
Place shredded cheese in a mixing bowl. If you don’t have Gruyere, you can substitute with Swiss cheese or gouda.
Mince onion / shallot, add to cheese.
Chop olives, place into bowl.
Stir in Worcestershire sauce, parsley and black pepper. Mix well.
Set oven to broil.
Take about a teaspoon of the mixture and put into mushrooms where the caps once were. Press in slightly.
Place stuffed mushrooms onto a baking sheet.
Sprinkle breadcrumbs over tops of mushrooms.
Broil for 10 minutes or until golden brown.