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1/2 stick butter
24 ounces white button mushrooms, washed, stems removed
1/2 cup kalamata olives, pitted and chopped
1/4 cup chopped fresh flat-leaf parsley
5 sun-dried tomatoes, chopped
4 cloves garlic, minced
Splash of white wine, optional
1/4 cup pine nuts, roughly chopped
16 ounces mozzarella, cut into bite-size chunks
1/4 cup fresh basil leaves, chopped
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