KATHERINE�S
MUSHROOMS STUFFED WITH PINE NUTS AND OLIVES
6 baby Portobello mushrooms
1/6 cup black olives, pitted
1 garlic clove
1/8 cup pine nuts
� cup bread crumbs
1 Tbsp grated parmesan
� Tbsp oregano
1� Tbsp olive oil
Salt & pepper
Heat indoor grill to highest setting.
Remove the stems from the mushrooms. Throw stems + everything else into food processor, or chop finely. Spoon this back into the mushroom caps, pressing down firmly. Smooth the top of the filling to equal the height of the mushroom cap.
Brush the top of each mushroom with olive oil and place on grill rack, stuffing side down. Grill 5 minutes, carefully turn over and grill 5 to 8 minutes more, or until cooked through.
(Katherine�s Mushrooms Stuffed with Pine Nuts and Olives also appears in the �Grilling� section.)
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