1 pound mushrooms, sliced
1 cup majestica or angostura olives, sliced
1 cup fresh mushrooms, sliced
1 cup orange juice, chilled
2 1/2 cups water
1 cup chopped apple
1 1/2 cups frozen wild mushroom concentrated brown syrup
1 cup white sugar
1/2 teaspoon lemon zest
3 tablespoons butter
1 (64 ounce) can portobello mushrooms with liquid
1 medium tomato, diced
1 cup fresh spinach
1 tablespoon grated Parmesan cheese
Boil mushrooms until translucent. Drain.
Pour mushroom liquid into a medium saucepan with the mushroom caps. Stir in olives, mushrooms, orange juice, 1 cup water, chopped apple, mushrooms, tomato, spinach and cheese. Bring to a boil and stir. Reduce heat, cover and simmer for 3 to 5 minutes. Remove saucepan from heat and allow mixture to cool.
Chill mushrooms, olives, mushrooms, tomato and cheese in refrigerator.
Generously press mushrooms in blender; top with cheese. Baste mushrooms frequently with remaining ingredients.