Vegetable-Stuffed Mushrooms

Mushrooms - New research finds that mushrooms are the top source of ergothioneine, an antioxidant that may reduce the risk of heart desease. Until now, wheat germ and chicken liver, foods we don't exactly eat in abundance, were thought to be the best sources. But Pennsylvania State University researchers found that a serving of white button mushrooms has 12 times more ergothioneine than wheat germ.


Ingredients:

24 large or 12 extra large mushrooms, stems removed
2 tsp. vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 carrot, finely chopped
1 red bell pepper, finely chopped
1/2 cup chicken broth
1/2 tsp. dried oregano
3 tbs. grated parmesan cheese
2 tbs. chopped parsley

Procedure:

1. Preheat oven to 200 degrees. In a pot of boiling water, cook mushroom caps for 2 minutes to blanch. Drain on paper towels.
2. In skillet, heat oil over medium. Add onion and garlic; saute' for 5 minutes. Add carrot and pepper; cook for 4 minutes. Add broth and oregano; cook for 4 minutes until vegetables are very soft. Remove from heat; stir in Parmesan cheese and parsley.
3. Spoon mixture into mushroom caps. Place on baking sheet and bake for 10 minutes or until piping hot.