Oregano and Tomato Stuffed Mushrooms

Ingredients

• Large mushrooms (12, stems removed)
• Olive oil (2 tablespoons)
• Garlic (3 cloves, minced)
• Tomatoes (2 cups, diced)
• Dried oregano (1 tablespoon)
• Breadcrumbs (1 cup)
• Parmesan cheese (1/2 cup, grated)
• Salt (to taste)
• Black pepper (to taste)
• Fresh parsley (for garnish, chopped)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Carefully remove the stems from the large mushrooms and set them aside.
3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Stir in the diced tomatoes and dried oregano. Cook for about 5 minutes, or until the tomatoes soften and release their juices.
5. Meanwhile, in a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, salt, and black pepper.
6. Finely chop the reserved mushroom stems and add them to the breadcrumb mixture, mixing well.
7. Once the tomato mixture is cooked, add it to the breadcrumb mixture and stir until fully combined.
8. Stuff each mushroom cap generously with the breadcrumb and tomato mixture, pressing down gently to ensure they are well filled.
9. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
10. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and crispy.
11. Remove from the oven and garnish with freshly chopped parsley before serving.