Host: Stuffed mushrooms, stuffed mushrooms are the perfect vegetarian order and quick to make. Preheat the oven to 375 degrees. You will need 12 large mushrooms. Clean the mushrooms and remove the stems. Leave the caps aside to be stuffed and then chop the stems for the stuffing. Chop half a cup of pecans and one clove of garlic. Next, dice half an onion. Saut the onion in Bertolli extra virgin olive oil, add the chopped stems along with the pecans, a half a cup of bread crumbs, add your garlic, a teaspoon of lemon juice and salt and pepper to taste. If the mixture is too dry, add a little more olive oil, make sure you mix it well and then spoon the stuffing into the caps.

Place them on a non-stick, ovenproof pan and bake them for about 20 minutes. Garnish the mushroom caps with minced chives and finely chopped red bell pepper. Stuffed mushrooms are nature's finest finger food. Go to www.

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