Ingredients
- 24 medium-sized white mushrooms
- 1 tablespoon olive oil
- 1/2 cup finely chopped red onions
- 1/4 cup finely chopped bell peppers
- 3 cloves garlic minced
- 1 cup chopped spinach
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375°F.
- Clean mushrooms with a damp cloth and remove stems. Set caps aside and finely chop the stems.
- In a skillet, heat olive oil over medium heat. Add onions, bell peppers, and chopped mushroom stems. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Stir in spinach and cook until wilted, about 2 minutes.
- Remove from heat. Stir in breadcrumbs, Parmesan cheese, oregano, salt, and pepper.
- Fill each mushroom cap with the stuffing mixture. Arrange on a baking sheet.
- Bake in the preheated oven for 20 minutes, or until the mushrooms are tender and the tops are golden brown.
