Stuffed Portabello Mushrooms

• 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

1. Remove the stems from the portobello mushrooms.
2. Place the whole mushroom caps smooth side down on a lightly greased baking sheet.
3. Bake in a preheated 425 degree Fahrenheit oven for 15 minutes.
4. 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.
5. Add the basil, oregano, and thyme.
6. Cook an additional 2 minutes.
7. Spoon the vegetable mixture into the mushroom caps.
8. Bake an additional 10 minutes, or until the mushrooms are tender.

portabella mushrooms, olive oil, red bell peppers, green bell peppers, scallions, tomato, garlic, dried basil, oregano, thyme

Taken from www.food.com/recipe/stuffed-portabello-mushrooms-260764 (may not work)