Created by Bergy on May 26, 2016
Step 1: Pre-heat oven 350F
Step 2: Place cleaned mushroom caps in a shallow baking dish, lightly oiled, large enough to hold them in a single layer
Step 3: Stir together minced garlic cloves, 4 tablespoon olive oil, Chili flakes, wine & rosemary
Step 4: Lightly paint the outside of the caps with the oil mixture and pour the remaining into the caps, set them aside for 30 minutes
Step 5: Meanwhile in a large skillet warm the remaining 1 tablespoon oil over medium heat
Step 6: Add leek and cook until softened and just starting to brown (about 5 minutes)
Step 7: Stir in the roasted peppers, onions and chopped mushroom stems
Step 8: Cook until any liquid has evaporated (about 3 minutes)
Step 9: Remove skillet from heat and stir in parsley and crumbs
Step 10: Season with salt & pepper
Step 11: Spoon the stuffing into the mushroom caps
Step 12: Bake until warm & stuffing is lightly browned (12-15 minutes)