Ingredients
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6 large Mushrooms
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2 tablespoons extra virgin Olive Oil
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1 medium Yellow Onion
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2 cloves Garlic
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1 red Bell Peppers
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2 tablespoons Flax Seeds
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2 teaspoons fresh Parsley
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½ teaspoon fresh Sage
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½ teaspoon fresh Rosemary
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½ teaspoon fresh Thyme
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Sea Salt
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½ teaspoon freshly ground Black Pepper
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1 tablespoon fresh Chives
Directions
Steps
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1
Done
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Preheat oven to 350°. |
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2
Done
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Place mushroom caps on a baking sheet sprayed with non-stick olive oil and bake for 15 minutes, or until brown. |
|
3
Done
|
Heat olive oil in a skillet over medium-high heat and sauté onion, garlic, and red bell pepper until the onion is translucent. |
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4
Done
|
Place the minced mushroom stems, onion-garlic-red pepper mixture, ground flax seeds, parsley, sage, rosemary, thyme, salt, and pepper in a food processor and pulse until coarsely chopped. |
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5
Done
|
Stuff mushroom caps with filling and garnish with chives. |
