Garlic Butter Stuffed Mushroom Caps with Bell Peppers

1.Preheat your oven to 375°F (190°C).

2.Clean the mushroom caps with a damp cloth and remove the stems. Set the caps aside and finely chop the stems.

3.In a skillet over medium heat, melt 1/4 cup of the softened butter. Add the minced garlic and chopped mushroom stems, and sauté for about 3-4 minutes until fragrant and softened.

4.Add the finely chopped red and yellow bell peppers to the skillet and cook for an additional 3-4 minutes until they are tender.

5.Remove the skillet from heat and stir in the remaining 1/4 cup of softened butter, grated Parmesan cheese, chopped parsley, dried oregano, salt, and black pepper. Mix until well combined.

6.Using a spoon, generously fill each mushroom cap with the garlic butter and bell pepper mixture, pressing down slightly to pack it in.

7.Place the stuffed mushroom caps on a baking sheet lined with parchment paper.

8.Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.

9.Remove from the oven and let cool for a few minutes before serving.