Vegetable-Stuffed Mushrooms

Ingredients:

24 Large or 12 Extra-Large mushrooms, stems removed
2 tsp. 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 tsp. dried oregano
3 tbs. grated Parmesan cheese
2 tbs. chopped parsley

How to cook?

1. Preheat oven to 200'. In a pot of boiling water, cook mushroom caps for 2 minutes to blanch. Drain on paper towels.

2. In skillet, heat oil over medium . Add onion and garlic; saute for 5 minutes. Add carrot and pepper; cook for 4 minutes. Add broth and oregano; cook for 4 minutes until vegetables are very soft. Remove from heat; stir in Parmesan and parsley.

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