Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      large         mushroom caps
  28      ounces        canned tomatoes -- drained and mashed
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   2      tablespoons   vegetable oil
   1      tablespoon    chopped parsley
   6                    black olives -- pitted

Preparation:

Wash and drain mushrooms. Arrange in greased baking dish. Bake at 350F for 5 minutes. Fill mushrooms with tomatoes. Add salt and pepper. Sprinkle with oil. Continue baking for 15 minutes more. Sprinkle with parsley. Garnish with olives. Serve: hot, with red meat; cold, with cold cuts; hot or cold, as an hors-d'oeuvre. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvi