Execution :

VEGETARIAN STUFFED MUSHROOM

1. Preheat the oven to 375 F

2. Clean at least 12 large mushrooms and remove the stems. Leave the caps aside to be stuffed, and chop the stems for part of the stuffing and dice 1/2 an onion.

3. In Bertolli Extra Virgin Olive Oil saute the chopped stems, chopped pecans, breadcrumbs, and a minced clove of garlic. Now add a teaspoon of lemon juice and salt and pepper to taste. Add a little more olive oil if the mixture is too dry.

4. Now spoon the vegetarian stuffing into the caps. Place the vegetarian stuffed mushroom in a non-stick, oven proof pan.

5. Bake the vegetarian stuffed mushroom for about 20 minutes.

Garnish the the vegetarian stuffed mushroom with minced chives and red bell pepper.