Stuffed Portobello Mushrooms serves 6

3 T. olive  oil
6 large portobello mushrooms, stems removed (finely chopp l/2 C stems  and  reserve)
l to 2 T red dry wine
2 med.  onions, diced
2 cloves garlic, minced
2 T chopped fresh rosemary or 2 t dried
l medium yellow bell pepper, diced
l medium red bell pepper, diced
l T wine vinegar
Salt and pepper to taste.

Preheat oven to 350 degrees F.  In a small bowl, mix 2 T oil and salt and  pepper.
   Rub mushroom caps with mixture.  Place on baking sheet and bake for  l5  mins.  Set aside.  Reduce oven to 300. In a large skillet, heat  remaining  Tbs. oil over med.-high heat.  

Add wine, onions, garlic, rosemary, and thyme (I omitted  2 T chopped fresh thyme or 2t dried).  Cook, stirring often, until onions are soft, about 5 mins. Add bell peppers and reserved chopped mushroom stems and cook, stirring often, 5-10  mins.

Stir in vinegar and salt.  Reduce heat to  low and  cook, stirring occasionally, l0 mins.  Remove from heat and let cool  slightly.  Fill mushroom caps with mixture and place on baking sheet. Just before
serving, bake until heated through, about l0 mins. 

Serve warm.