Prepare the veggies: Cut the tomatoes and green olives into halves and chop the green pepper.
⅓ cup Tomatoes, ½ cup Green pepper, ½ cup Green olives
In a bowl mix the green pepper, olives and tomatoes. Add in all the seasonings.
½ teaspoon Red pepper flakes, ½ teaspoon Black pepper, ½ teaspoon Salt, ½ teaspoon Dry basil
Clean the mushrooms and carefully cut the stems off the mushrooms. Then place them in a baking sheet.
4 Portobello Mushrooms
Fill mushrooms with the filling. Then top them with the cheddar cheese.
1 cup Cheddar cheese
Bake at on 180C/ 356F for 20-25 min until the vegetables are cooked and the cheese is melted.
Notes
In this recipe, I have baked these stuffed mushrooms. However, you can grill them if you like.
Replace cheddar with mozzarella.
Add black olives, spinach or feta cheese.
Vegan: If you want to make this recipe vegan, use vegan cheese.Clean the mushrooms: Wipe them with a wet kitchen towel until clean.To Make ahead of time: Chop the veggies, clean portobello mushrooms and mix up the filling together and keep everything ready in the fridge 1-2 days ahead of assembling and baking the dish.To store: Keep leftovers in the fridge, covered for 2-3 days.To freeze: You can freeze this dish for up to 4-5 weeks.