Stuffed Portobello Mushrooms

• 2 (1 1/2-ounce) slices sourdough bread
• 4 (6-ounce) Portobello mushrooms (about 5 inches wide)
• Olive oil-flavored cooking spray
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 3/4 cup chopped red bell pepper
• 3 garlic cloves, minced
• 1 teaspoon dried fines herbs
• 1 cup (4 ounces) shredded smoked Gouda cheese

1. Preheat oven to 375u0b0.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
3. Remove stems from mushrooms; chop enough stems to measure 1/4 cup; set aside. Discard remaining stems.
4. Remove brown gills from the undersides of mushrooms, using a spoon; discard gills. Coat both sides of mushroom caps with cooking spray. Place mushroom caps, gill sides up, on a baking sheet; sprinkle evenly with salt and pepper.
5. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, reserved chopped mushroom stems, and garlic; saute 4 minutes. Stir in breadcrumbs and fines herbs; cook 2 minutes or until breadcrumbs are toasted. Spoon mushroom mixture evenly into mushroom caps; sprinkle evenly with cheese. Bake at 375u0b0 for 15 minutes or until mushroom caps are tender.

bread, mushrooms, olive oil, salt, freshly ground black pepper, olive oil, red bell pepper, garlic, herbs, gouda cheese

Taken from www.myrecipes.com/recipe/stuffed-portobello-mushrooms-1 (may not work)