Stuffed Portabello Mushrooms

Stuffed Portabello Mushrooms

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

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.

By lik2fish. From:
section picture
Bogdan Ionescu / 123RF Stock Photo 9642299