Ingredients
2 large portobello mushrooms, sliced1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1 small onion, halved and sliced2 teaspoons olive oil1/4 teaspoon salt1/4 teaspoon pepper1/4 cup shredded Gouda cheese1 plum tomato, chopped2 tablespoons sliced ripe olivesMinced fresh parsley, optional
Preparation
In a large nonstick skillet, saute the mushrooms, peppers and onion in oil until tender. Reduce heat to medium-low; sprinkle with salt and pepper. Top with cheese, tomato and olives; cover and cook for 3-5 minutes or until cheese is melted. Sprinkle with parsley if desired.
