1 c. minced onions
2 cloves garlic, minced
1/4 c. vegetable oil
1/2 tsp. salt
1/4 tsp. pepper
8 oz. can mushrooms, drained
2 tbsp. tomato paste
2 eggs

Saute onion and garlic in oil. Add salt, pepper, mushrooms, tomato paste and eggs. Mix well. Cook, stirring constantly, until eggs are set. Cool.

BATTER:

1/3 c. oil
1/2 tsp. salt
2 eggs
1 1/4 c. milk
3 tbsp. Parmesan cheese
1 1/4 c. flour
1 tsp. baking powder
48 sm. pimento olives

Place oil, salt, eggs, milk, cheese, flour and baking powder in blender and beat until smooth. Drop a teaspoon of batter into cupcake tins; add a teaspoon of filling and an olive. Cover with a teaspoon of batter. Bake in a 400 degree oven for 10 to 15 minutes or until golden brown. Can be frozen. Reheat at 450 degrees for 5 minutes. Yield: 3 dozen appetizers.