Healthier Stuffed Mushrooms

Stuffed mushrooms are one of my favorite appetizers. They are typically made with sausage and lots of gooey cheese - very delicious and indulgent but not particularly healthy. This is a lower calorie vegetarian version made with olives, cheese, and bread crumbs. It is one of my go-to appetizer recipes and everyone loves them. They also make a good side dish.

Mushrooms Stuffed with Olives and Cheese

1 pound white mushrooms
1/2 cup pitted cup green olives, finely diced (see note)
1/2 cup grated Pecorino Romano cheese (you can also use Parmesan)
3 tablespoons breadcrumbs
2 scallions, finely chopped
1 tablespoon olive oil
freshly ground black pepper

Preheat oven at 400. Clean the mushroom caps with a damp paper towel and pop off the stems. Mix the olives, cheese, breadcrumbs, olive oil, and scallions in a bowl. Add black pepper to your taste (you do not need to add salt - the olives and cheese are salty). Spoon the mixture into the mushrooms caps and place them on a baking sheet. Bake for 15-20 minutes until mushrooms are tender. Let cool slightly before serving.

Note: Try to use fresh olives in this recipe. Many grocery stores have an olive bar that will have these, and you can buy them by the pound. Olives from a can just aren't the same.