| 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. | |
| Pepper | To taste | |
| 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.
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