Stuffed Portobello Mushrooms

8 large portobello mushrooms
1 Tbs olive oil
2 red bell peppers, seeded and finely chopped
2 green bell peppers, seeded and finely chopped
1 large onion finely chopped
3 scallions (spring onions), green and white parts, thinly sliced
5 to 8 cloves of garlic, finely chopped, to taste
1/2 tsp oregano
1/2 tsp dried basil
1/2 tsp thyme
salt and pepper to taste
6 ounces mozzerella cheese

Remove the stems from the mushrooms, chop and reserve. Place the whole mushroom caps smooth side down on a lightly greased baking sheet and bake in a preheated 425 F. oven for 15 minutes. Meanwhile, heat the oil in a skillet over moderate heat and saute the mushroom stems, bell peppers, onions, scallions, and garlic until tender, 8 to 10 minutes. Add the herbs and cook an additional 2 minutes. Spoon the vegetable mixture into the mushroom caps and top with the cheese. Bake an additional 10 minutes or until the mushrooms are tender and the cheese has melted. Serves: 4 (2 mushrooms per person).