2 (8 ounce) packages cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (10 ounce) can crushed pineapple, drained
1 (8 ounce) package sliced mushrooms
2 tablespoons olive oil
1 (16 ounce) package basil salad dressing
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream cheese, salt, garlic powder, crushed red pepper flakes, oregano, basil and pineapple. Mix well. Pour half of mixture into a medium baking dish. Drizzle with remaining cream cheese mixture and toss to coat.
Place mushrooms in each of two 10 inch round baking pans. Place mushrooms in the baking pans three inches apart, cover and steam for 15 minutes.
Heat oil in a large skillet over medium heat. Pour 1/4 cup of mushroom mixture over mushrooms.
Bake in preheated oven for 45 minutes, or until mushrooms are tender.
Remove mushrooms from oven and reserve. Spoon mushroom mixture into mushroom shells and sprinkle with olives and basil.