sicilian stuffed mushrooms
12 Medium Fresh Mushrooms, about 1-1/2 inches in diameter
4 Ounce cream cheese, room temperature
1/4 Cup Parmesan cheese, grated
1/4 Cup shredded mozzarella cheese
8 Whole Pimento Stuffed Green Olives, chopped
3 Tablespoon Pepperoni, finely diced
1 1/2 Tablespoon Sun Dried Tomatoes, drained & minced
1/4 Teaspoon freshly ground black pepper
Dampen a paper towel and wipe the outside of the mushrooms clean. Remove the stem. Using a small spoon, scoop out the inside of the mushroom leaving a shell.
Filling: In a small mixing bowl, beat together the cream cheese, Parmesan, and mozzarella. Stir in olives, pepperoni, tomatoes, basil, and pepper.
Mound the filling in the mushroom caps. Set each filled cap into the well of a muffin tin.
When ready to cook, set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the muffin tin on the grill grate and bake the mushrooms for 25 to 30 minutes, or until the mushrooms are tender and the filling is beginning to brown.
Transfer to a serving plate or platter. Enjoy!