8 large portobello mushrooms
1 tablespoon olive oil
2 red bell peppers, seeded and finely chopped
2 green bell peppers, seeded and finely chopped
1 large onion, finely chopped
4 spring onions, green and white parts, thinly sliced
5 to 8 cloves garlic (to taste), finely chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and freshly-ground pepper, to taste
100g goat's cheese (optional)
Remove the stems from the portobellos, then chop and reserve.
Place the whole mushroom caps smooth side down on a lightly greased baking sheet and bake in a preheated 200 degrees C (Gas Mark 7) oven for 15 minutes.
Meanwhile, heat the oil in a frying pan over moderate heat and saute the mushroom stems, bell peppers, onion, 3 spring onions, and garlic until tender, 8 to 10 minutes.
Add the herbs and cook an additional 2 minutes.
Spoon the vegetable mixture into the mushroom caps and top with the cheese if desired.
Bake an additional 10 minutes, or until the mushrooms are tender and the cheese has melted.
Sprinkle with remaining sliced spring onion and serve immediately.
Serves 4 (2 mushrooms per person).
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