Stuffed Portobello Mushrooms

Ingredients

Melt 2 Tbsp of butter in a 12 inch pan over medium heat. Sauté the mushrooms for 2 minutes on each side then season with salt and pepper to taste.
While mushrooms are sautéing, cut and seed the red bell pepper. Cut pepper in half and press down so they are flat and place on a baking sheet. Brush with canola oil on both sides, season with salt and pepper, and roast in oven at 450 degrees until the pepper just starts to become black. Be sure to flip over to blacken the other side.
While peppers are roasting, remove the mushrooms from the sauté pan and set aside.
In a small sauté pan, melt 2 Tbsp of butter on medium heat. Place seasoned panko in pan and toast for 1 minute. Add parmesan cheese, mix through, and toast one more minute. Remove from heat and set aside.
When peppers are roasted, remove from oven, let cool, and cut into 1/2 inch cubes. Reduce the heat of the oven to 350 degrees.
Place mushrooms on a baking sheet face up. Spoon 1/4 cup of sauce in each mushroom.
Place a slice of mozzarella cheese on top of the sauce.
Place the chopped peppers evenly over each mushroom.
Sprinkle the panko and parmesan cheese mixture over the peppers.
Season each mushroom with 1/4 tsp of dried basil and 1/4 tsp of dried parsley.
Bake in oven for 15 minutes at 350 degrees.
Remove from oven and let cool. Serve as a main entrée with a salad or serve as a side dish to chicken or beef. Garnish with fresh chopped parsley.

\*Baby Bellas can also be used for appetizer portions. Remove stems, scoop out flesh, and use same ingredients as above.
Mozzarella cheese will have to be cubed to fit inside smaller mushrooms.
Instead of sautéing mushrooms at the beginning, dip each mushroom in melted butter before baking.