- 40 large white mushrooms
- 1 red bell pepper
- ¼ cup roasted red bell pepper (chopped)
- ½ medium onion
- 3 green onions
- 1 teaspoon oregano
- 6 tablespoon breadcrumbs
- 4 tablespoon Parmesan cheese (grated)
- ¼ cup parsley (fresh)
- 2 tablespoon olive oil
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- Preheat oven to 400℉.
- Clean the mushrooms and gently remove the stems from them.
- Place the mushrooms stem side down on a baking sheet and bake until the liquid leaks out of them then place the mushrooms stem side down on some paper towels to soak up any additional liquid.
- Chop up about half the mushroom stems in very small pieces. Chop the onion, green onions, red bell pepper, roasted pepper and parsley.
- Heat 2 tbsp of olive oil in a skillet. Add the mushrooms stems, red pepper, roasted pepper, green onion and onion to the skillet and saute. Add the oregano and salt and pepper. Saute for about 5 minutes until pepper and onion are tender.
- Transfer the stuffing to a bowl and let it cool a bit. Add the parsley, breadcrumbs and Parmesan cheese and mix well.
- Place the mushrooms stem side up on the baking sheet and fill them with the stuffing, generously.
- Bake for 15 minutes.
- Serve warm.