Source: Donna Besong

Portabello mushrooms stuffed with cheeses and vegetables that can be served as an appetizer, main course, or side dish. **WINNER OF THE dLIFE 2009 RECIPE CONTEST**

Servings

1 tbsp shredded parmesan & romano cheese
1 pinch salt and pepper , to taste
0.25 chopped green bell peppers
2 fresh portobello mushroom , stems chopped
0.25 cup chopped tomato
1 medium garlic cloves , pressed
3 fresh basil leaves , finely chopped
1 tsp chopped parsley , fresh, Italian
1 tbsp olive oil
0.75 cup shredded mozzarella cheese

1 Preheat oven to 375°F. Remove mushroom stems and chop finely.
2 In medium mixing bowl, mix mushroom stems, tomato, garlic, green pepper, basil, parsley, salt, pepper, and 2 teaspoons olive oil. Set aside.
3 In small mixing bowl, blend mozzarella and parmesan cheeses. Set aside.
4 In small skillet, add 1 teaspoon olive oil and heat over medium. Place mushrooms in skillet and sauté for 3 to 5 minutes on each side.
5 Remove skillet from heat. Transfer mushrooms to oven proof baking dish. Divide and spoon cheese mixture onto each mushroom. Top each mushroom with vegetable mix.
6 Bake until cheese is melted, about 15 to 20 minutes.

**WINNER OF THE dLIFE 2009 RECIPE CONTEST**