Stuffed mushrooms 🍄

Clean the mushrooms well and cut the stem, leaving a "hole" in the mushroom. Set aside.

Cut the mushroom stems, zucchini and red bell pepper into very small cubes. Season to taste with salt and pepper.

In a frying pan with EVOO, add the red bell pepper and the zucchini and let them cook over low heat (until the zucchini is transparent). When they are ready, add the mushroom stems that we had cut into cubes and the crushed tomato, and let them reduce.

Coat a baking dish with EVOO and place the reserved mushrooms in it.

Fill them with the vegetables and sprinkle grated cheese on top. Add the Provencal herbs and bake for 20 minutes at 180° (with the oven preheated).

Note: keep in mind that mushrooms, with the heat of the oven, release a lot of water and shrink in size.