Stuffed Portabello Mushrooms

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 8 large portabella mushrooms
• 1 tablespoon olive oil
• 2 red bell peppers, seeded and finely chopped
• 2 green bell peppers, seeded and finely chopped
• 3 scallions, green and parts, thinly sliced
• 1/4 cup chopped sun-dried tomato
• 5 garlic cloves, finely chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

Recipe

• 1 remove the stems from the portobello mushrooms.
• 2 place the whole mushroom caps smooth side down on a lightly greased baking sheet.
• 3 bake in a preheated 425 degree fahrenheit oven for 15 minutes.
• 4 meanwhile, heat the oil in a skillet over moderate heat and saute the bell peppers, scallions, sun dried tomatoes, and garlic until tender, 8 to 10 minutes.
• 5 add the basil, oregano, and thyme.
• 6 cook an additional 2 minutes.
• 7 spoon the vegetable mixture into the mushroom caps.
• 8 bake an additional 10 minutes, or until the mushrooms are tender.