24 to 30 lg. mushrooms, washed & dried
1 c. grated Parmesan cheese
3/4 c. mayonnaise
20 stuffed green olives, finely chopped
2 tbsp. onion, finely chopped
1/4 c. water chestnuts, minced
1/4 c. celery, minced

Dry mushrooms and remove stems. Set aside. Saute onion and celery in a little butter until soft. Mix all ingredients except mushrooms. Fill mushroom caps with stuffing mix. They may be refrigerated until serving time. Place in broiler-proof pan and broil about 7 inches from heat until stuffing is melted and bubbly and slightly brown. They may be baked instead, at 350 degrees until browned. A good side dish or appetizer.