Stuffed Mushrooms - cooking recipe

Ingredients

1 lb. medium mushrooms, washed
2 Tbsp. olive oil, divided
1/2 c. finely chopped red bell pepper
1/4 c. finely chopped onion
1/4 c. French's creamy spread mustard
1/4 tsp. each: garlic powder and dried oregano leaves, crushed
1 Tbsp. grated Parmesan cheese
chopped fresh parsley for garnish (optional)

Preparation

Remove and finely chop mushroom stems.
Place mushroom caps right side up on foil-lined broiler pan.
Brush tops of caps with 1 tablespoon oil.
Broil 5 to 10 minutes until tender; drain and set aside.
Heat remaining 1 tablespoon oil in medium skillet. Over high heat, cook and stir mushroom stems, red pepper and onion for 5 minutes or until almost dry.
Add French's creamy spread mustard and seasonings.
Spoon about 1 teaspoon vegetable mixture into each mushroom cap.
Sprinkle Parmesan cheese evenly over caps. Broil for 5 minutes until lightly browned.
Garnish with parsley, if desired.
Makes 4 appetizer servings.