2 roasted red, yellow or green bell peppers
1 tablespoon vegetable or olive oil
1 small red onion, halved, thinly sliced
1 garlic clove, finely chopped
1/4 teaspoon dried oregano
Salt, to taste
6 large portobello mushroom caps, about 4 inches in diameter
300g arribbiata sauce
150g grated cheese, such as Monterey jack or mozzarella
2 to 3 tablespoons chopped fresh corriander
Roast the peppers under a medium grill, turning regularly until lightly browned.
Remove and cut the roasted peppers into 1/4-inch wide strips; cut the strips in half.
Heat the oil in a small frying pan until hot.
Add the onion slices and sauté until golden, about 5 minutes.
Add the garlic and oregano; cook 1 minute.
Stir in the pepper strips and remove from the heat.
Season with salt.
Preheat a gas grill to medium or prepare a charcoal fire, letting coals burn until covered with gray ash and medium-hot.
Remove the stems from the mushroom caps and reserve for another use.
Wipe the mushroom caps clean with a damp towel.
Spoon about 2 tablespoons of the arribbiata sauce on the underside of the caps.
Distribute some of the roasted pepper mixture over the sauce.
Place on the grill then cover the grill and cook until mushroom cap is golden and tender, about 5 minutes.
Sprinkle the caps with the cheese; re-cover the grill and cook until the cheese is melted, usually 2 to 4 minutes.
Serve immediately sprinkled with the corriander.
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