Vegetable-Stuffed Mushrooms

Ingredients

• 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

How to make it  40minutes

• 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.