- 16 medium fresh button mushrooms
- 1 Tbsp olive oil
- 1/2 cup white onion, chopped
- 1/3 cup green bell pepper, chopped
- 1 clove garlic, minced
- 3 Tbsp Italian-style bread crumbs 1 Tbsp parsley
- 1/8 tsp salt
- 1 vegetable cooking spray
Directions
Preheat the oven to 350° F. Coat a baking sheet with cooking spray.
Arrange the mushroom caps, top down, on the baking sheet.
Coat the mushrooms with cooking spray.
Bake until they are softened but still resist in the center when pierced with a knife,
about 15 minutes. Set the mushrooms aside.
Leave the oven on and leave the baking sheet so it can be reused.
Heat the oil in the skillet. Sauté onion, peppers and garlic until they are soft.
*You can also cut up the mushroom stems and add them in at this time as well.
*You can also cut up the mushroom stems and add them in at this time as well.
Remove the pan from the heat. Mix in the bread crumbs, and parsley.
Season the filling to taste with salt and pepper.
Form 1 tablespoon of the filling into a ball.
Place it into a mushroom cap, pressing it firmly into the mushroom.
It should be generously mounded. Repeat, filling all the mushrooms.
Arrange the stuffed mushrooms on the baking sheet.
Bake the stuffed mushrooms until the filling is lightly browned on top, about 12 minutes.
Just before serving, squeeze a bit of lemon juice on the mushrooms, if desired.
Serve hot or warm.
These mushrooms freeze well, wrapped in foil packets.
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