Stuffed Mushrooms

Mushrooms are an excellent source of protein for vegetarians and vegans. Today's appetizers are baked mushrooms stuffed with lots of multi-colored vegetables and cheese.

Ingredients:
Mushrooms - 12
Onion - 1 small
Green/Spring Onions - 6
Mini Bell Peppers - 3
Celery - 2 sticks
Jalapenos - 1
Garlic Powder - 1 tsp
Italian Herb Seasoning - 1 tsp
Black Pepper Powder - 1/2 tsp
Oregano - 1/2 tsp
Dry Parsley - 1/2 tsp
Pepper Jack Cheese - 2 slices
Olive Oil - 3 tbsp
Salt

How to bake Mushrooms stuffed with veggies and cheese:

• Wipe the mushrooms clean with a kitchen towel or paper towels. Carefully remove the stem/stalk of the mushrooms, making a well for stuffing.
• Finely chop onions, green onions, bell peppers and celery. Discard the seeds of jalapeno pepper and finely chop it. If Jalapeno is not available, you can use any other peppers/chilies or red chili flakes as well.

• Stuffing: Heat about 2 tbsp oil in a pan. Add onions and sauté until onions soften. Now add bell peppers, celery, jalapenos, garlic powder, Italian herb seasoning and oregano. Sauté for a minute or two. Lastly add green onions, parsley, fresh ground black pepper and salt. Sauté for about 2 minutes or until all veggies are cooked. Let this veggie stuffing cool.

• Preheat the oven at 350 degrees F. Grease a baking tray using olive oil or butter or cooking spray. Brush the cleaned mushrooms with 1 tbsp oil or butter and place them on the greased tray. Stuff each mushroom with the cooked veggies. Bake for 25 - 30 minutes or until mushrooms turn brown.
• Top all the baked mushrooms with mozzarella or pepper jack cheese. Bake for another 5 minutes or until cheese just melts. Bake it longer if you want the cheese to turn golden brown.

Serve Veggie and Cheese Mushrooms as an appetizer.