Stuffed Portabello Mushrooms

• 4 large Portabello mushrooms, stem and scrape bottom of cap
• 1 yellow bell pepper, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 bunch of green onions, chopped
• 4 to 5 regular mushrooms, diced
• 2 large chicken breasts, grilled and diced
• 1 stick butter
• 1 Tbsp. Worcestershire Sauce
• Shredded cheese

1. In large skillet, melt butter.
2. Baste mushroom caps with butter and place on baking sheet.
3. Baste inside of caps with butter.
4. In skillet with remainder of butter, saute vegetables. When about half done, add chicken and finish sauteing, adding Worcestershire Sauce.
5. Spoon filling into caps.
6. Top with a liberal amount of your favorite type of shredded cheese. Either in oven or on the grill, heat mushrooms just until cheese melts, then serve warm.

mushrooms, yellow bell pepper, red bell pepper, green bell pepper, green onions, regular mushrooms, chicken breasts, butter, worcestershire sauce, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9339 (may not work)