Portobellos and Mozzarella

8 medium Portobello mushrooms Two Fresh Mozzarella cheese balls 8 large black olives 3 Tablespoons of seasoned bread crumbs 2 teaspoons butter

Slice the Mozzarella cheese into 8 circles the size of the mushroom caps In skillet sauté the mushroom caps and stems in butter until tender about 30 minutes In the Cuisinart blender put the mushroom stems, olives and bread crumbs. Process until smooth Put equal amounts of olive mixture in each cap and top with mozzarella slice. Put in broiler for one or two minutes until cheese melts