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PROVENCAL STUFFED MUSHROOMS

Quick Fix Vegan
by Robin Robertson

Experience the exciting flavors of Provence all stuffed inside succulent mushrooms. A great appetizer when made with smaller mushrooms, you can also stuff the filling inside four large portobellos for a delectable main dish serving 4.
Makes 16
 

INGREDIENTS

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 scallions, minced
• 16 cremini mushroom caps, stems removed and chopped
• 1 large roasted red bell pepper, or 1 (6-ounce) jar, drained and minced
• 2 tablespoons minced oil-packed sun-dried tomatoes
• 1 teaspoon herbes de Provence
• Salt and freshly ground black pepper
• 3 to 4 tablespoons dried bread crumbs
 

DIRECTIONS

Preheat the oven to 400°F.

Heat the oil in a skillet over medium heat. Add the garlic and scallions and cook until softened, 30 seconds. Add the mushroom stems, bell pepper, sun- dried tomatoes, herbes de Provence, and salt and pepper to taste. Cook, stirring, until the mixture is softened, and well combined, about 3 minutes. Remove from the heat and sprinkle on the bread crumbs, stirring to mix. Taste and adjust the seasonings.

Stuff the mushroom caps with the stuffing and arrange in a greased shallow baking pan. Bake until the mushrooms are tender and the stuffing is hot, about 18 minutes. Serve hot.