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
  • 5 garlic cloves , finely chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 cup sun-dried tomatoes , chopped

DIRECTIONS

  1. Remove the stems from the portobellos. Place the whole mushroom caps smooth side down on a lightly greased baking sheet and bake in a preheated 425 degrees F oven for 15 minutes.
  2. Meanwhile, heat the oil in a skillet over moderate heat and saute thebell peppers,scallions, sun dried tomatoes, and garlic until tender, 8 to 10 minutes. Add the herbs and cook an additional 2 minutes.
  3. Spoon the vegetable mixture into the mushroom caps.Bake an additional 10 minutes, or until the mushrooms are tender.