ABOUT THE RECIPE:

These “light bites” make an enticing appetizer or starter for a party meal. Olives give ‘em zing while pecans add a delightful crunch.

Makes 4 Servings

INGREDIENTS:

• 1 large slice whole-grain bread, cut into small cubes (use gluten-free if needed)
• 2 tablespoons diced pecans
• 10 green olives (with pimento), diced
• 1 tablespoon extra-virgin olive oil
• 8 ounces cremini mushrooms, washed with stems removed

INSTRUCTIONS:

Preheat the oven to 375°F. Line an 8- x 8-inch square baking pan with unbleached parchment paper.

Put the bread cubes, pecans, olives, and olive oil in a bowl and stir to combine. Spoon a generous amount of stuffing into each mushroom cap, packing it in tightly as you go. Snugly arrange the mushrooms in the lined baking pan and cover with foil. 

Bake for 35 to 40 minutes, or until the mushrooms are becoming soft. Uncover and bake for an additional 10 to 12 minutes, or until the top of the stuffing is crispy and the mushrooms are very tender. Let cool 5 minutes. Serve warm.