Preheat oven to 350F/180°C.

Clean mushrooms by brushing off any dirt.

Remove mushroom stems and finely chop them.

Set mushroom caps aside.

Heat 2 tablespoons olive oil in a large skillet.

Add chopped mushroom stems, minced onion, finely chopped red bell pepper, and minced garlic to the skillet.

Cook, stirring frequently, for 3-5 minutes, until onions have softened.

Transfer the cooked mixture to a large mixing bowl.

Stir in bread crumbs, grated parmesan cheese, 5 tablespoons olive oil, salt, and pepper.

Mix thoroughly.

If the mixture seems dry, add a little more olive oil.

Fill each mushroom cap with the bread crumb mixture.

Place the stuffed mushrooms on an oiled baking sheet with lip or jellyroll pan.

Drizzle a few drops of olive oil onto each mushroom.

Bake for 15-20 minutes, or until golden and hot.

Serve warm or at room temperature.