Shelly's Recipe

BOLD & SPICY STUFFED MUSHROOMS

Category: Stuffed Mushrooms

24 medium mushrooms, wiped clean (about 1 lb)
3 tbsp olive oil
1/2 cup chopped red bell pepper
1/4 cup minced green onion
1 tbsp minced garlic
1/4 cup minced parsley
3 tbsp Spicy Brown Mustard
1 to 2 tbsp grated Parmesan cheese

Chop mushroom stems. Reserve caps. Heat 2 tbsp. oil in large skillet. Cook chopped stems, bell pepper, onion and garlic until tender. Stir in parsley and mustard. Brush mushroom caps with 1 tbsp oil. Spoon filling into mushroom caps. Sprinkle with cheese. Bake mushrooms on pan at 425 for 10 minutes until tender and heated through.