Remove the stems from the mushrooms and chop them finely. Set the mushroom caps aside.
In a large skillet, heat the olive oil over medium heat. Add the onion, red and green bell peppers, and celery, and sauté for 5-7 minutes or until the vegetables are soft.
Add the garlic, chopped mushroom stems, cumin, coriander, cinnamon, ginger, black pepper, and salt. Sauté for an additional 2-3 minutes.
Remove the skillet from heat, and stir in the parsley, cilantro, breadcrumbs, and Parmesan cheese.
Fill each mushroom cap with the vegetable mixture, and place the mushrooms on a baking sheet.
Bake for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.
Serve warm and enjoy!
Notes
Tips and Tricks
Clean the mushrooms by wiping them with a damp cloth instead of washing them in water. This will prevent the mushrooms from becoming waterlogged.Use a spoon to remove the stems from the mushrooms instead of pulling them out with your hands. This will prevent the mushroom caps from tearing.If you prefer a spicier filling, add a pinch of cayenne pepper to the vegetable mixture.Make the vegetable filling ahead of time and store it in the refrigerator until ready to use.