Stuffed Portabello Mushrooms - cooking recipe

Ingredients

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 white 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

Preparation

Remove the stems from the portobello mushrooms.
Place the whole mushroom caps smooth side down on a lightly greased baking sheet.
Bake in a preheated 425 degree Fahrenheit oven for 15 minutes.
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.
Add the basil, oregano, and thyme.
Cook an additional 2 minutes.
Spoon the vegetable mixture into the mushroom caps.
Bake an additional 10 minutes, or until the mushrooms are tender.