Sun Dried Tomato Stuffed Mushrooms

Wipe the button mushrooms clean, then carefully twist or pull out their stems. Lightly brush the mushroom caps with olive oil and arrange them on a greased cookie sheet.

Finely dice the reserved mushroom stems and set them aside; they'll add extra mushroom flavor to the filling.

Add the diced mushroom stems to the pan and continue to sauté for another minute. Stir in the roasted garlic, kalamata olives, roasted red peppers, and sun-dried tomatoes.

Cook the mixture until it's thoroughly heated through and fragrant.