From the Wood Stove to Your Stove

   Baked Stuffed Portobello's                                       Serves 3

3                     Portobello mushrooms

1 c                   teriyaki sauce

1 T                  olive oil

1 Lg                red onion, sliced    

3 cloves         garlic, diced

1                     red or green pepper, sliced

3/4 c              Parmesan cheese, grated

                        nonstick cooking spray

            Wash mushrooms. Break off stems and set aside. Marinate mushroom heads in sauce for at least 30 minutes.

            Chop up stems, and place them in skillet with olive oil. Toss gently. Add onion, garlic, and pepper. Sauté until medium soft.  Set aside.

            Preheat oven to 350' F.

            Place mushrooms upside down in a sprayed baking pan. Cover with foil, and bake  5-8 minutes until soft. Turn the mushrooms over and place vegetable mixture on top of each mushroom. Garnish with Parmesan cheese. Bake uncovered until cheese melts.