Stuffed Mushrooms

• 1 lb. mushrooms, washed
• 2 Tbsp. olive oil, divided
• 1/2 c. finely chopped red bell peppers
• 1/4 c. finely chopped onions
• 1/4 c. creamy spread mustard
• 1/4 tsp. garlic powder
• 1/4 tsp. oregano leaves, crushed
• 1 Tbsp. grated Parmesan cheese
• chopped parsley for garnish

1. Remove stems from mushrooms. 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 1 tablespoon oil in skillet over high heat. Cook and stir mushroom stems, red pepper and onion 5 minutes or until almost dry. Add mustard and seasonings.
2. Spoon about 1 teaspoon vegetable mixture into each mushroom cap. Sprinkle with Parmesan cheese. Broil 5 minutes until browned. Garnish with parsley.

mushrooms, olive oil, red bell peppers, onions, spread mustard, garlic powder, oregano, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996192 (may not work)