Oregano and Tomato Stuffed Mushrooms

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Parmesan cheese - 1/4 cup, grated
• Breadcrumbs - 1/2 cup
• Tomatoes - 2 medium, diced
• Dried oregano - 1 teaspoon
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Large mushrooms - 12

Instructions

1. Preheat the oven to 375°F.
2. Remove the stems from the mushrooms and set aside.
3. In a skillet, heat the olive oil over medium heat.
4. Add the minced garlic and cook until fragrant, about 1 minute.
5. Add the diced tomatoes and dried oregano to the skillet. Cook for 5 minutes, or until the tomatoes are softened.
6. In a bowl, combine the breadcrumbs, grated Parmesan cheese, salt, and pepper.
7. Chop the mushroom stems and add them to the breadcrumb mixture.
8. Add the cooked tomato mixture to the breadcrumb mixture and mix well.
9. Stuff each mushroom cap with the breadcrumb and tomato mixture.
10. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
11. Garnish with fresh parsley before serving.