Vegetarian Stuffed Mushrooms

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About recipe

With the holidays approaching it’s nice to think of some easy and healthy appetizers for guests. These mushrooms are a crowd pleaser and are low in calories, making them a nice addition to a cocktail party filled with more indulgent treats.

Ingredients (serves 10)

40 large white mushrooms
2 small red bell peppers
1/2 medium onion, chopped
3 green onions, chopped
1 teaspoon dried oregano
6 Tablespoons breadcrumbs
4 Tablespoons Parmesan cheese
1/2 cup fresh parsley, chopped
2 Tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

Roast peppers by placing them on a sheet pan under the broiler for about 10 minutes, turning every few minutes until the skin is blackened. Once black, remove from oven and place in a large bowl. Cover with plastic wrap until cool to the touch. Gently peel the skin away and chop the remaining peppers. Discard skin.
Lower oven to 400 F degrees. 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, roasted pepper and parsley.
Heat 2 olive oil in a skillet. Add the mushrooms stems, roasted pepper, green onion, and onion to the skillet and sauté. Add the oregano, salt and pepper. Sauté for 5 minutes .
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.

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