Sausage and Thyme Mushrooms with Raisins
1 tablespoon olive oil
36-40 large mushrooms (about 1½ pounds), stems removed and reserved
¼ cup raisins, chopped
¼ cup green olives, chopped
2 tablespoons finely chopped pine nuts
2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
½ cup shredded Parmesan cheese
½ cup fresh bread crumbs
Preheat oven to 350⁰F. Finely chop enough mushroom stems to measure ½ cup; discard any remaining stems. Place mushroom cups, rounded-sides down, in lightly greased shallow baking pans.
Combine olive oil and mushroom stems in a large skillet; cook and stir for 2 minutes. Stir in sausage crumbles; cook and stir for 3-4 minutes or until sausage is hot.
Stir in remaining ingredients. Spoon into mushroom caps.
Bake for 20 minutes or until mushrooms are tender and stuffing is lightly browned.