Vegetable-Stuffed Mushrooms

Ingredients

• 24 large or 12 extra-large mushrooms, stems removed
• 2 teaspoons vegetable oil
• 1 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 grated Parmesan cheese
• 2 tablespoons chopped parsley

How to make it  40 minutes

• 1

  Preheat oven to 400°F. In a medium pot of boiling water, cook the mushroom caps for 2 minutes to blanch. Drain on paper towels.
• 2

  In large skillet over moderate heat, heat oil. Add onion and garlic, and sauté for 5 minutes. Add carrot and pepper, and cook for 4 minutes. Add broth and oregano, and cook for 4 minutes or until the vegetables are very soft. Remove from heat; stir in Parmesan and parsley.
• 3

  Spoon mixture into the mushroom caps and place on baking sheet.
• 4

  Bake 10 minutes or until piping hot.