4-6 portobello mushrooms
4 tablespoons olive oil, divided
salt and pepper, to taste
1 red bell pepper, sliced
2-3 plum tomatoes, seeded and chopped
2 garlic cloves, minced
3 tablespoons fresh parsley
2 tablespoons margarine
1. Heat 3 tablespoons of the olive oil in skillet. Cook portobello mushrooms in oil on medium, 8-10 minutes each side or until tender.
2. Once completed, move the mushrooms to a serving dish and sprinkle with salt and pepper.
3. Add the remaining ingredients to the skillet and sauté for 10 minutes.
4. Once complete, lay the sautéed pepper/tomato mix on top of the portobello mushrooms and serve.