Ingredients:
12 large mushrooms
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped yellow bell pepper
1/4 cup cooked spinach
Instructions:
Preheat the oven to 400°F (205°C).
Remove the stems from the mushrooms and chop them finely.
In a bowl, mix together the chopped mushroom stems, breadcrumbs, parmesan cheese, garlic, parsley, olive oil, salt, and pepper.
In a separate pan, heat 2 tablespoons of olive oil over medium heat and add the chopped onions, red and yellow bell peppers. Cook until the vegetables are soft, about 5 minutes.
Add the cooked spinach to the vegetable mixture and stir to combine.
Fill each mushroom cap with the mixture, making sure not to overfill.
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the filling is golden and the mushrooms are tender.
Serve hot and enjoy!
