Stuffed Portobello Mushroom Caps

Ingredients

• 4 large portobello mushrooms
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup sliced black olives
• 1/4 cup chopped fresh parsley
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small bowl, whisk together olive oil, balsamic vinegar, garlic, basil, oregano, salt, and black pepper.
3. Remove stems from mushrooms, and brush mushrooms with oil mixture.
4. Place mushrooms on a baking sheet, and bake in preheated oven for 15 minutes.
5. Meanwhile, heat a large skillet over medium-high heat. Add onion, red bell pepper, and green bell pepper; cook and stir until tender, about 5 minutes.
6. Add olives, parsley, and remaining oil mixture; cook and stir until heated through, about 2 minutes.
7. Remove mushrooms from oven, and fill each with vegetable mixture. Place back into oven, and bake until mushrooms are tender, about 10 minutes.
8. Serve warm.

Interesting Facts

• Portobello mushrooms are a great source of plant-based protein!
• The balsamic vinegar helps to add a delicious tangy flavor to the mushrooms.
• These stuffed mushrooms can be served as a main course or as a side dish.