In a medium pan over medium-high heat, add 1 tablespoon of olive oil. Saute the shallots, bell pepper, garlic and sun dried tomatoes until they start to get tender. Add in the tomato paste and chopped pecans, cook another 2 minutes.
Spoon the filling into the mushrooms and bake for an additional 20-30 minutes (depending on strength of your oven)
Top with oregano, parsley and chill flakes if desired. Serve warm.