Italian Stuffed Mushrooms

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Italian Stuffed Mushrooms

 

36 medium mushrooms (about 1 pound)

2 tablespoons vegan margarine or olive oil

1/4 cup chopped green onions (3 medium)

1/4 cup chopped red bell pepper

1 1/2 cups soft gluten-free bread crumbs

2 teaspoons Italian seasoning

1/4 teaspoon salt

1 tablespoon vegan margarine or olive oil

Vegan Parmesan cheese, if desired

 

Heat oven to 350°. Twist mushroom stems to remove from mushroom caps.

Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps. Melt 2

tablespoons margarine in 10-inch skillet over medium-high heat. Cook chopped

mushroom stems, onions and bell pepper in margarine about 3 minutes,

stirring frequently, until onions are softened; remove from heat. Stir in

bread crumbs, Italian seasoning, salt and pepper. Fill mushroom caps with

bread crumb mixture. Melt 1 tablespoon margarine in rectangular pan,

13x9x2 inches, in oven. Place mushrooms, filled sides up, in pan. Sprinkle

with vegan Parmesan cheese. Bake 15 minutes. Set oven control to Broil.

Broil mushrooms with tops 3 to 4 inches from heat about 2 minutes or until

tops are light brown. Serve hot.