1 package of white button mushroom
1/2 cup kalamata olive diced
2 tablespoons butter
1/4 cup pine nuts
6 sun-dried tomatoes
1/4 cup fresh basil chopped finely
1/4 cup parsley
16 oz mozzarella
2 tbsp olive oil
4 cloves of garlic
splash of dry white wine
Preheat your oven to 350 degrees F. Melt 2 tablespoons butter in a large skillet over medium heat. Add in the mushroom caps and toss around in the butter. Toss the caps around for about 1 - 2 minutes and then place in a large baking dish.
In the same skillet, add olives, tomatoes, garlic, parsley and pine nuts. Once heated up add in a splash of white wine. Remove from heat making sure not to overly toast the pine nuts.
Add a chunk of mozzarella into each mushroom cap. Slowly pour the mixture from the skillet over the mushrooms in the baking dish. Bake in the oven for twenty minutes until the cheese has melted. Top with chopped basil.