Source: dLife

Baked portabello mushrooms stuffed with an herbed, cheesy pepper mixture.

Servings

8 fresh portobello mushroom
1 cooking oil, 0.33 second spray
1 cup chopped red bell peppers
1 cup chopped yellow bell peppers
0.5 cup shallots, chopped (or chopped onion)
0.25 cup fresh chopped green onion , thinly sliced
6 medium garlic cloves , minced
0.5 tsp ground basil leaves
0.5 tsp marjoram, leaves, ground
0.25 tsp ground thyme
1 pinch salt
1 pinch black pepper
6 oz Cheese, mozzarella, fat free, shredded (or Cheddar cheese)
2 oz goat cheese , crumbled
1 pinch chopped parsley , or parsely, finely chopped

1 Preheat oven to 425 degrees F.
2 Cut off mushroom stems, coarsely chop, and set aside. Arrange mushrooms skin side up on a cooking spray coated baking sheet. Cook for 15 minutes.
3 Heat a cooking spray coated frying pan over medium heat. Cook mushrooms stems, peppers, shallots, green onions, and garlic 8 to 10 minutes or until soft. Mix in basil, marjoram, and thyme and cook 1 to 2 minutes. Sprinkle with salt and pepper.
4 Spoon vegetable mixture into mushrooms and top with cheese. Cook mushrooms in oven 10 minutes or until cheese melts. Top with basil.