8 large portobello mushrooms
1 tablespoon 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, green and white parts, thinly sliced
5 to 8 cloves garlic (to taste), finely chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and freshly-ground pepper, to taste
6 ounces goat's cheese (optional)
Additional sliced scallions for garnish

Remove the stems from the portobellos, then chop and reserve. Place the whole mushroom caps smooth side down on a lightly greased baking sheet and bake in a preheated 425 degrees F oven for 15 minutes.

Meanwhile, heat the oil in a skillet over moderate heat and saute the mushroom stems, bell peppers, onion, 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 if desired. Bake an additional 10 minutes, or until the mushrooms are tender and the cheese has melted. Sprinkle with sliced scallions and serve immediately.

Serves 4 (2 mushrooms per person).