World Famous Recipes

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.