These olive and roasted garlic tapenade stuffed mushrooms are the perfect appetizer or snack packed with lots of fresh olive flavor.

2 - 10 ounce packages baby bella mushrooms, cleaned and stems removed

1 - 15 ounce can ripe black olives, drained

1 - 15 ounce can ripe green olives, drained

2 tablespoons roasted garlic spread

1/2 cup fresh basil leaves

2 tablespoons pine nuts

4-5 sun dried tomatoes (not in olive oil)

Salt and pepper

2 tablespoons extra virgin olive oil

Preheat oven to 400 degrees and grease a baking sheet with cooking spray.
Combine olives, garlic spread, basil, pine nuts, sun dried tomatoes, salt and pepper in a food processor. Process until finely chopped.
Spoon tapenade into the mushroom caps, place on the baking sheet and drizzle with the olive oil.
Bake mushrooms for 20 minutes. Remove from