Stuffed Portobello Caps
1/4 cup (60 ml) extra-virgin olive oil 2-3 cloves garlic, finely chopped 1/2 tsp (2 ml) hot chile flakes (optional) 4-6 large portobello mushrooms, stems removed and reserved 2 red bell peppers (capsicums), cored and finely chopped 2 green bell peppers (capsicums), cored and finely chopped 3 Tbs (45 ml) chopped fresh parsley 1/2 tsp (2 ml) dried thyme or 1 tsp (5 ml) fresh, chopped Salt and freshly ground pepper to taste
Heat the oil in a small saucepan over moderate heat and saute the garlic and optional chile flakes for 3 minutes. Brush the mushroom caps on both sides with half the oil mixture and place gill-side up on a baking sheet. Chop the reserved mushroom stems and combine with the remaining oil and the remaining ingredients. Divide the mixture between the mushroom caps and bake in a preheated 450F (220C) oven until cooked through, about 15 minutes. Serves 4 to 6.