Stuffed Portobello Mushrooms

I've found without question that the best way to lead others to a more plant-based diet is by example - to lead
with your fork, not your mouth. ~Bernie Wilke, quoted in Joanne Stepaniak, The Vegan Sourcebook, 1998
4 (3-ounce) Portobello mushroom caps
3 tablespoons dry white wine
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon olive oil
½ cup diced red bell peppers
½ cup diced yellow bell peppers
½ cup diced onion
2 garlic cloves, minced
4 cups (1/2-inch) cubed sourdough bread (about 6 [1-
ounce] slices)
½ cup plus 2 tablespoons (2 ½ ounces) finely
shredded fresh parmesan cheese, divided
¼ cup minced fresh parsley
2 tablespoons water
2 large eggs, lightly beaten
1. Remove gills from mushroom caps with a spoon. Combine wine and 2 garlic cloves; brush over mushroom
caps. Sprinkle mushrooms with oregano, black pepper, and salt; set aside.
2. Preheat oven to 350.
3. Heat oil in a large nonstick skillet over medium-high heat until hot. Add red and yellow bell peppers, onion,
and 2 garlic cloves, and sauté 3 minutes. Combine bell pepper mixture and bread cubes in a large bowl; stir
in ½ cup cheese, parsley, water, and eggs. Place mushroom caps, stem sides up, on a baking sheet. Spoon 1
cup bread mixture into each mushroom cap, and sprinkle each with 1 ½ teaspoons cheese. Bake at 350 for
25 minutes or until stuffing is lightly browned and mushrooms are tender. Yield: 4 servings.