Vegetable-Stuffed Mushrooms

Instructions

1. Step 1

   Heat the oven to 200°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

   Remove the mushroom stems without breaking the caps, then finely chop the stems.

   Ingredients used: 16.0 piece Cremini Mushroom

   Cookware: Chef Knife, cutting board

3. Step 3

   Brush the mushroom caps with part of the olive oil and arrange them cavity-side up on the prepared baking sheet.

   Ingredients used: 10.0 ml Olive Oil

   Cookware: baking sheet, pastry brush

4. Step 4

   Heat the remaining olive oil in a frying pan over medium heat. Add the onion and cook until beginning to soften, about 3 minutes.

   Timer: 3 min (fixed)

   Ingredients used: 20.0 ml Olive Oil, 80.0 gr Onion

   Cookware: frying pan

5. Step 5

   Add the chopped mushroom stems, bell pepper, zucchini, and garlic. Cook over medium heat until the vegetables are tender and excess moisture has evaporated, 6 to 8 minutes.

   Timer: 7 min (fixed)

   Ingredients used: 6.0 gr Garlic, 75.0 gr Red Bell Pepper, 80.0 gr Zucchini

   Cookware: frying pan

6. Step 6

   Transfer the cooked vegetables to a mixing bowl and cool for 5 minutes. Stir in the breadcrumbs, Parmesan, parsley, salt, and black pepper.

   Timer: 5 min (fixed)

   Ingredients used: 45.0 gr Breadcrumb, 1.0 gr Ground Black Pepper, 35.0 gr Parmesan Cheese, 15.0 gr Parsley, 4.0 gr Salt

   Cookware: mixing bowl, spoon

7. Step 7

   Divide the filling among the mushroom caps, pressing it in gently and mounding it above the cavities.

   Cookware: baking sheet, spoon

8. Step 8

   Bake at 200°C until the mushrooms are tender and the tops are golden, 16 to 18 minutes. Let them stand for 5 minutes before serving.

   Timer: 16 min (fixed)

   Cookware: baking sheet