Preheat oven to 400 degrees (F). Grease large, rimmed baking sheet with refined coconut oil.
30 minutes total
2 tablespoons refined coconut oil, plus extra for greasing baking sheet
20 large white mushrooms
1 red bell pepper, finely diced
1 shallot, finely diced
1/2 teaspoon dried oregano
6 tablespoons whole wheat seasoned or Italian bread crumbs
6 tablespoons vegan Parmesan cheese (I personally like mozzarella, but both are optional)
1/4 cup chopped fresh Italian parsley
1 teaspoon fine sea salt
1/2 teaspoon pepper
Carefully pull the stems from the mushroom caps, set aside. Arrange caps, stem side down, on the prepared baking sheet and bake until they leak liquid, about 10 minutes. Remove from oven and set aside.
While the caps are baking, finely chop the stems. Heat the oil in a large skillet over medium-high. Add the stems and cook, stirring occasionally, until golden brown, 2-3 minutes. Add the bell pepper, shallot and oregano and cook, stirring occasionally, until the bell pepper is tender, about 3 minutes. Transfer the mixture to a medium bowl to cool slightly, then stir in bread crumbs, cheese, parsley, salt and pepper.
Turn the mushroom caps over and spoon in the filling, pressing gently and slightly mounding it. Bake until the mushrooms are tender and the stuffing is browned, about 20 minutes.
Skinny Bitch in the Kitch Cookbook