Olive and Feta Stuffed Mushrooms

1 8-oz. package button mushrooms

1 4.25-oz. can chopped ripe olives, drained

4 slices bacon, cooked and crumbled

½ c. crumbled feta cheese

Preheat oven to 425° F.

Clean mushrooms. Remove stems and chop. Place chopped stems with remaining ingredients (except mushroom caps) into a medium bowl and stir to combine. Mound filling in mushroom caps and place on a foil-lined baking sheet. Feel free to top mushrooms with a sprinkling of Parmesan or a few gratings of mozzarella. Bake for 10 to 12 minutes until mushrooms have given off some juices and shriveled slightly. Remove from oven, allow to cool for five minutes; serve.

NOTE: To make things easier, I tossed all ingredients into a mini food processor and pulsed until blended.