Vegetable-Stuffed Mushrooms

Vegetable-Stuffed Mushrooms

Ingredients:
24 large or 12 extra-large mushrooms, stems removed
2 tsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, finely chopped
1 red bell pepper, finely chopped
½ cup chicken broth
½ tsp dried oregano
3 Tbsp grated parmesan cheese
2 Tbsp chopped parsley

Directions:
1. Preheat oven to 400°F (200°C). In a medium pot of boiling water, cook mushroom caps for 2
minutes to blanch. Drain on paper towels.
2. In large skillet, heat oil over medium heat. Add onion and garlic and sauté for 5 minutes. Add
carrot and pepper and cook for 4 minutes. Add broth and oregano and cook for 4 minutes, or until
vegetables are very soft. Remove from heat and stir in cheese and parsley.
3. Spoon mixture into mushroom caps and place on baking sheet. Bake for 10 minutes, or until piping
hot.