24 Large or 12 extra-large mushrooms, stems removed
2 tsp. Olive oil
1 Onion, finely chopped
3 Cloves garlic, finely chopped
1 Carrot, finely chopped
1 Red pepper, finely chopped
½ cup Chicken stock
½ tsp. Dried oregano
3 Tbs. grated parmesan cheese
2 Tbs. chopped parsley
Preheat the oven to 200 º C. In a medium saucepan of boiling water, cook the mushroom caps for 2 minutes to blanch them. Drain on paper towels.
Heat the oil in a large frying pan over moderate heat. Add the onion & garlic and sauté for 5 minutes. Add carrot & pepper & cook for 4 minutes. Add the stock and oregano, then cook for 4 minutes or until the vegetables are very soft. Remove from heat; stir in parmesan & parsley.
Spoon the mixture into the mushroom caps & place on a baking sheet.