Sautéed Portabella Mushrooms

Sautéed Portobello Mushrooms

• 2 large portobello mushrooms, sliced
• 1 medium sweet red pepper, julienned
• 1 medium sweet yellow pepper, julienned
• 1 small onion, halved and sliced
• 2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup shredded Gouda cheese
• 1 plum tomato, chopped
• 2 tablespoons sliced ripe olives
• Minced fresh parsley, optional

In a large nonstick skillet, sauté 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.

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