I changed just a few things up. When cooking the mushrooms I also added 1/3 finely diced onion and about 1.5 cups of frozen peas. I also, did not add any wine to this part of the cooking. Since my husband and I have different gluten dietary needs, this was baked without the noodles.
I sprinkled Parmesan and Mexican shredded cheese on the top, then put the olives on top and baked it.
The husband hand mini penne noodles, while I had my Chinese rice noodles. I served it with roasted asparagus, yellow squash, and cauliflower. Here are a couple pictures of my plate.
This was pretty darn good! I definitely recommend it. I am a fan of casserole like foods though! :)