Vegetable-Stuffed Mushrooms

Served as an appetizer or a side dish, these mushrooms are a special treat!

Cooking Time: 20 minutes
Preparation Time: 20 minutes

You Will Need
24 large or 12 extra-large mushrooms, stems removed
2 teaspoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 carrot, finely chopped
1 red bell pepper, finely chopped
1/2 cup chicken broth
1/2 teaspoon dried oregano
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

What to Do
1. Arrange rack in center of oven. Heat oven to 400°F.

2. Bring a medium pot of water to boil; add mushroom caps and blanch 2 minutes. Drain on paper towels.

3. Heat oil in a large skillet over medium heat. Add onion and garlic; sauté 5 minutes. Add carrot and bell pepper; cook 4 minutes. Add broth and oregano; cook 4 minutes more, until vegetables are very soft. Remove from heat; stir in Parmesan and parsley.

4. Spoon mixture into mushroom caps. Place on a baking sheet and bake 10 minutes or until piping hot.

Serves: 4

Per serving (6 large or 3 extra-large mushrooms): Calories 107, fat 4 g, saturated fat 1 g, cholesterol 3 mg, sodium 216 mg, carbohydrate 13 g, fiber 3 g, protein 6 g.