Vegan Stuffed Mushroom

• 1.5 pounds Mushrooms
• 1 red bell pepper, chopped
• 1 onion, finely chopped
• 2 cloves of garlic, finely minced
• 1/4 cup sun dried tomatoes, finely diced
• 3/4 cup pecans, finely chopped
• 1 tablespoon extra virgin olive oil
• 1 pinch dried oregano
• 1 pinch chilli flakes

1. Preheat the oven to 375u0b0F.
2. Wash and remove mushrooms stems, set aside.
3. In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes until they start to get tender. Add in the tomato paste and chopped pecans, cook another 2 minutes.
4. Spoon the filling into the mushrooms and bake for an additional 20-30 minutes (depending on strength of your oven)
5. Top with oregano, parsley and chill flakes if desired. Serve warm.

mushrooms, red bell pepper, onion, garlic, tomatoes, pecans, extra virgin olive oil, oregano, chilli flakes

Taken from food52.com/recipes/40049-vegan-stuffed-mushroom (may not work)