Veggie-Stuffed Mushrooms

INGREDIENTS

12 large mushrooms
1 tbsp olive oil
1 small zucchini, shredded
1/2 small onion, finely chopped
1/2 capsicum finely chopped
1/4 cup plain bread crumbs ( one can use gluten free product, like buckwheat bread)
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper pdr.

METHOD

1. Preheat the oven to 350°F. or 180 deg. C,
   
2. Remove the mushroom stems from the caps; finely chop the stems.
   
3. In a large skillet, heat the oil over medium heat. Add the mushroom stems, zucchini, onion, and bell pepper. Sauté the vegetables until tender, about 5 minutes. Add the bread crumbs, garlic powder, salt, and black pepper.
   
4. Stuff each mushroom cap with the vegetable mixture and place on a large ungreased  baking sheet. Bake for 20 to 25 minutes, or until the mushrooms are tender and well cooked. Serve immediately.

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