Stuffed Mushrooms

Remove stems from large portabella mushrooms and gently wash the caps.

In a small pan, with a little olive oil, lightly saute:
chopped red bell pepper, onion, carrots, scallions,
mushroom stems from first step, red pepper flakes,
salt & pepper

Once heated through and beginning to soften (not entirely sauteed) transfer veggie mixture to a small bowl. Toss with breadcrumbs and Parmesan cheese, then spoon into mushroom caps. Bake at 375 for 15 minutes or until tender.