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Mouth-Watering LEFTOVER VEGGIES KETO DINNER 😋👌Stuffed Mushrooms #Shorts #dinner #keto #mushrooms

Ingerdients:
6 large mushrooms
1/2 cup mixed bell pepper, chopped
1/4 cup spring onion, chopped
2 teaspoons olive oil
Salt to taste
Pepper to taste
Chilli flakes to taste
1 teaspoon garlic powder
1 teaspoon oregano
1/4 cup parmesan cheese, plus more for topping
1/4 mozzarella cheese, plus more for topping

Method:
Preheat oven to 175 C.
Remove stems from mushrooms, and roughly chop stems.
Also, chop mixed bell peppers and spring onion.
Mix them together with mushrooms and keep that aside.
Grease a baking tray with cooking oil.
Place mushroom caps on a baking tray.
Heat the oil in a pan, add chopped vegetables and cook until most moisture is out.
Add salt, pepper, chilli flakes, garlic powder, and oregano.
Cook until fragrant, for a minute, remove from heat, and let cool slightly.
Now, mix together the mushroom stem mixture, parmesan mozzarella cheese.
Fill mushroom caps with filling and sprinkle with more parmesan and mozzarella cheese.
Bake until mushrooms are soft and the tops are golden15 - 20 minutes.
Serve immediately.