Marvelous Stuffed Mushrooms - cooking recipe

Ingredients

4 large mushroom caps
1 cup almond meal (almond or brazil preferred, but any nut meal will work)
2 cups chopped bell peppers, assorted colors
1/4 cup flax seed
6 ounces cremini mushrooms or 6 ounces button mushrooms, chopped
1 cup chopped onion
2 tablespoons minced garlic
8 ounces feta cheese, crumbled (non-brine)
3 tablespoons olive oil
1 tablespoon dried basil
1 tablespoon italian seasoning
sea salt
black pepper

Preparation

Remove stem and gills from the mushroom caps (use a spoon on the gills).
Wash carefully and pat dry.
Rub lightly with olive oil inside and out.
Cover and set aside.
Combine nut meal and flax seeds.
In remaining olive oil, saute the garlic, button mushrooms, onion and peppers with the herbs.
Continue until the peppers brighten and the onion softens.
Combine the pepper mixture with the nutmeal combination.
Add the crumbled cheese.
Taste the blend and add salt and pepper to taste.
Fill the mushroom caps with the mixture.
Set your oven to 375 F.
On a perforated baking sheet or pan, with another pan to catch the drips, roast the mushrooms until they are tender and the cheese softens/melts.
Remove to plate and serve.
Possible garnishes: grated parmesan or romano cheese, shredded mozzarella cheese, or black olive slices, or a combination.