Stuffed Roasted Mushrooms
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Instructions
Preheat the oven to moderate 180C Gas 4.
Wipe the mushrooms with a damp cloth, then cut off the stalks.
Place the mushrooms, cups-side-up, on a baking tray.
Finely chop the stalks.
Heat the butter in a large frying pan, cook the onion and garlic for 2 minutes over medium heat, then add the stalks, capsicum and oregano.
Cook, stirring, for 5 minutes, or until soft.
Remove from the heat and stir in the breadcrumbs, rind and Parmesan.
Season with salt and pepper.
Add parsley, reserving 1 tbsp.
Pile the mixture into the mushroom cups.
Drizzle with oil and bake for 15 minutes, or until the mushrooms are soft and the topping is golden.
Sprinkle with the reserved parsley.
