Vegetable and Cheese Stuffed Mushrooms

Instructions

1. Step 1

   Heat the oven to 200°C.

   Cookware: oven

2. Step 2

   Separate the mushroom caps from the stems and finely chop the stems. Arrange the caps cavity-side up on a rimmed baking sheet.

   Ingredients used: 18.0 piece Mushroom

   Cookware: Chef Knife, cutting board, rimmed baking sheet

3. Step 3

   Brush the caps with half the olive oil and season with half the salt. Roast for 8 minutes, then carefully pour away any liquid released onto the sheet.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: oven, rimmed baking sheet

4. Step 4

   Heat the remaining olive oil in a large frying pan over medium heat. Add the chopped mushroom stems, onion, and bell pepper; cook until softened and most moisture has evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 100.0 gr Onion, 120.0 gr Red Bell Pepper

   Cookware: Large frying pan

5. Step 5

   Add the spinach, garlic, remaining salt, and black pepper. Cook over medium heat until the spinach wilts and the pan is nearly dry, then remove from the heat.

   Timer: 3 min (fixed)

   Ingredients used: 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 2.0 gr Salt, 90.0 gr Spinach

   Cookware: Large frying pan

6. Step 6

   Let the vegetables cool for 5 minutes. Transfer them to a mixing bowl and combine with the cream cheese, breadcrumbs, parsley, and 35 gr Parmesan.

   Timer: 5 min (fixed)

   Ingredients used: 45.0 gr Breadcrumb, 170.0 gr Cream Cheese, 35.0 gr Parmesan Cheese, 15.0 gr Parsley

   Cookware: mixing bowl, spoon

7. Step 7

   Spoon the filling into the prepared mushroom caps and sprinkle with the remaining 15 gr Parmesan.

   Ingredients used: 15.0 gr Parmesan Cheese

   Cookware: rimmed baking sheet, spoon

8. Step 8

   Bake at 200°C until the mushrooms are tender and the tops are golden, then rest for 5 minutes before serving.

   Timer: 15 min (fixed)

   Cookware: oven, rimmed baking sheet