Italian Stuffed Mushrooms - cooking recipe

Ingredients

36 mushrooms, medium sized
2 tablespoons olive oil
1 onion, minced
1 red bell pepper, finely chopped
2 garlic cloves, minced
1 1/2 cups seasoned bread crumbs (I use Progresso)
1/2 cup parmesan cheese, grated
5 tablespoons olive oil (more if necessary)
1/4 teaspoon salt
1/8 teaspoon pepper
olive oil, for drizzling

Preparation

Preheat oven to 350F/180\u00b0C.
Brush off any dirt from mushrooms, remove and finely chop stems and put caps aside.
Heat 2 tablespoons olive oil in large skillet and add chopped stems, onion, pepper and garlic. Cook, stirring frequently, about 3-5 minutes, until onions have softened.
Transfer to a large mixing bowl. Stir in bread crumbs, parmesan, olive oil, salt and pepper. Mix thoroughly. If mixture seems a bit dry, add a little more olive oil.
With your hands, fill mushroom caps with mixture. Place on oiled baking sheet with lip or jellyroll pan. Drizzle a few drops of olive oil onto each mushroom.
Bake 15-20 minutes until golden and hot.
Serve warm or at room temperature.