Savory baked mushroom caps stuffed with herbed breadcrumbs and topped with Parmesan cheese. |
Ingredients
- Nonstick vegetable cooking spray
- 2 tablespoons olive oil
- 20 large (about 2-2 ½ inches) white mushrooms, cleaned
- 1 bell pepper, diced
- 1 shallot, diced
- ½ teaspoon oregano
- 6 tablespoons whole-wheat seasoned breadcrumbs
- 6 tablespoons Parmesan cheese
- ¼ cup fresh parsley, chopped
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400 F. Lightly coat a large baking sheet with nonstick spray.
- Carefully pull the stems from the mushroom caps. Set stems aside.
- Arrange caps, stem side down, on the prepared baking sheet and bake for 10 minutes.
- Remove from oven and set aside.
- Finely chop the stems.
- Heat oil in a large skillet over medium-high heat.
- Add the stems and cook, stirring occasionally, until golden brown, about 2-3 minutes.
- Add the bell pepper, shallot, and oregano and cook, stirring occasionally, until the bell pepper is tender, about 3 minutes.
- Transfer the mixture to a medium bowl to cool.
- After mixture has cooled, stir in the breadcrumbs, cheese, parsley, salt and pepper.
- Turn the mushroom caps over and spoon filling into each cap, pressing gently and slightly mounding it.
- Place mushrooms into oven and bake for 20 minutes, until mushrooms are tender and the filling is browned.