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1
Preheat oven to 375 degrees.
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2
Wipe mushroom clean with a dry paper towel.
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3
Carefully scrape out the black part underneath the mushroom cap to reveal the off-white skin below.
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4
Lightly oil a small skillet or grill pan over medium heat.
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5
Place the top part of the mushroom down first and cook three to five minutes until slightly brown and mushroom begins to sweat.
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6
Turn over and cook for just another minute or two to soften slightly.
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7
Remove and set aside.
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8
To make stuffing mixture: In another small skillet, over medium heat, place 1 teaspoon olive oil and saute red pepper and green onion for two to three minutes, just until vegetables begin to soften.
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9
Add minced garlic, thyme and oregano.
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10
Stir and cook about thirty seconds.
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11
Add torn bread pieces.
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12
Stir and mix together for an additional thirty to forty-five seconds.
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13
You just want to mix the flavors together and warm everything up a bit.
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14
Season lightly with a little salt and pepper, stir again.
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15
Place the stuffing mixture in the portobello cap and place in a small lightly oiled baking dish.
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16
Cover with pasta sauce and grated cheese.
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17
Sprinkle with just a pinch of Herbes de Provence.
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18
Cover with aluminum foil and bake ten minutes.
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19
Remove foil and continue cooking for two to three minutes.
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20
I finished mine under the broiler for about another minute, just to slightly brown the top.
