You don't have to be a vegetarian to enjoy this delightful hors d'oeuvre.

Stuffed Mushrooms

12 large mushrooms
1/2 medium onion, minced
1 clove garlic, minced
2 tablespoons olive oil
1/2 cup chopped pecans
1/2 cup bread crumbs
1 teaspoon lemon juice
Salt and pepper to taste

1. Preheat the oven to 375°F (190°C).
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, bread crumbs, 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 stuffing into the caps and place them in a non-stick, oven proof pan.
5. Bake for about 20 minutes.
6. Garnish with minced chives and red bell pepper.

Makes 12 servings.

Recipe and video provided courtesy of HolidayKitchen.tv. Photograph property of CooksRecipes.com.