Veggie Stuffed Mushrooms

 8 large cremini, or portobello mushrooms

1-2 Tbsps avocado oil, or olive oil

2 large shallots, small diced

1 red bell pepper, chopped very small

3 gresh garlic cloves, chopped

3 celery ribs, small diced

1 large carrot, peeled and small diced

2 Tbsp ghee or clarified butter

1 Tbsp fresh rosemary, finely chopped

1 Tbsp fresh thyme, finely chopped

sea salt and freshly ground black pepper, to taste, about 1/4 tsp each

1/4 cup freshly shredded Parmesan cheese

Preheat your oven to 350 degrees and line a large rimmed bakig sheet with parchment paper.

Clean your mushrooms, remove the stems, and pat dry.  Arrange the mushroom , on your prepared baking sheet very lightly brush with oil, then roast until tender, about 12-15 minutes, depending on their size.  Once ready, allow to cook for a minute or two, then lightly pat dry again , with a paper towel.

Meanwhile, small dice your ushroom stems, shallots, bell pepper, celery, carrot, and garlic.

Melt the ghee in a large skillet over medium heat.  Add in all your chopped veggies, fresh herbs, and sea salt and pepper to taste, then saute, stirring often, for about 5 minutes.

Divide your sauteed veggie mixture among mushroom caps and sprinkle with shredded Parmesan and a few extra herbs if desired.

You may place your stuffed mushrooms back in the oven for a minute or two, just to melt the cheese if desired.