Ingredients

• 16 mushrooms, Large button mushrooms, stems removed and reserved
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1 onion, finely chopped
• 1/4 cup of bell pepper, finely chopped - any colour
• 1/4 cup of celery, finely chopped
• 1/4 cup of Panko bread crumbs
• 1/4 cup of Parmesan cheese, shredded
• 1/4 cup of parsley, chopped
• salt and pepper, to taste
• 1/4 teaspoon of oregano
• 1/4 teaspoon of thyme, dried
• 1/4 teaspoon of basil, dried
• 1/4 cup of mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.

2. Chop the mushroom stems finely. Heat olive oil in a skillet over medium heat. Add minced garlic and chopped onion, cook until softened, about 2-3 minutes. Add the chopped mushroom stems, bell pepper, and celery. Cook for another 5 minutes, or until the vegetables are tender.

3. Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, chopped parsley, salt, pepper, dried oregano, dried thyme, and dried basil. Mix well until all ingredients are combined.

4. Take each mushroom cap and stuff it generously with the filling mixture. Place the stuffed mushrooms on the prepared baking sheet.

5. Sprinkle shredded mozzarella cheese on top of each stuffed mushroom.

6. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.

7. Once baked, remove from the oven and let them cool for a few minutes before serving.