Bacon & Olive Stuffed Mushrooms

16 large fresh mushrooms 1/2 C Parmesan cheese, grated 1/4 C finely chopped olives (I like to use Kalamatas) 1 T Worcestershire sauce 8 slices crispy cooked bacon, crumbled

Makes 16 mushrooms Pre-heat oven to 350° F. Clean mushrooms with a damp paper towel or mushroom brush. Remove stems and reserve for another use. Set aside. Combine remaining ingredients and spoon into mushroom caps. Bake for 10-15 minutes.