Ingredients:

1/2 cup Divina Organic Olive Bruschetta
1/2 cup Breadcrumbs
1/2 cup Pecorino romano cheese, grated
2 tbsp Fresh Italian flatleaf parsley, chopped
1 tsp Fresh thyme, chopped
1/3 cup Extra virgin olive oil
25-30 White button or cremini mushrooms

Directions:

Preheat oven to 400° F

Combine olive bruschetta, breadcrumbs, cheese, parsely and thyme in a bowl along with 2 tbsp of olive oil
Spoon filling into mushroom caps and arrange stuffing side up onto a prepared baking sheet
Drizzle remaining oil over mushrooms and bake for 20 minutes