This recipe feeds about 12 people.
Gently wash the mushrooms with water and a cloth. Do not submerge them. Snap off the stem and put it on the cutting board. Line the empty mushroom caps in a lined baking sheet rubbed with olive oil.
Chop all the veggies, and mix them with bread crumbs and oil in a bowl until sticky. Taste test and adjust spices.
Allow mushrooms to cool then refrigerate for up to 4 days. Before baking, you can assemble the mushrooms and refrigerate for up to 2 days, then bake when needed.
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