Stuffed Portabello Mushrooms

Name: Stuffed Portabello Mushrooms
Prep time: 45 min
Total time: 45 min
Yield: 4 serving(s)
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

Submitted by lik2fish

"Stuffed PortabelloMushrooms"

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Ready In:: 45mins
Ingredients:: 10
Serves:: 4

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

directions

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.