My olive-loving friends, this one is for you. The filling can be
made a day ahead, and then just plop it on top of your mushrooms and bake. It
is a delightful and welcome cocktail nipple that your friends will surely
enjoy.
1 8-oz. package button mushrooms
1 4.25-oz. can chopped ripe olives, drained
4 slices bacon, cooked and crumbled
½ c. crumbled feta cheese
2 T. finely chopped Melissa’s shallot
Preheat oven to 425° F.
Clean mushrooms. Remove stems and chop. Place chopped stems with remaining ingredients (except mushroom caps) into a medium bowl and stir to combine. Mound filling in mushroom caps and place on a foil-lined baking sheet. Feel free to top mushrooms with a sprinkling of Parmesan or a few gratings of mozzarella. Bake for 10 to 12 minutes until mushrooms have given off some juices and shriveled slightly. Remove from oven, allow to cool for five minutes; serve.
NOTE: To make things easier, I tossed all ingredients into a mini food processor and pulsed until blended.
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