Stuffed Portobello Mushrooms  (Serves 4 to 6)

8 - l2 large Portobello mushrooms, at lest 5 inches in diameter
2 T olive oil
2 T tamari  [Not until at least 3 months symptom free]
3-4 red bell peppers, seeded & chopped
3-4 green bell peppers, seed & chopped
4-6 cloves garlic, finely chopped
3-4 scallions green and white parts, chopped
l onion, chopped
2 T chopped fresh paarsley
l/2 t dried oregano
l/2 t dried thyme
Salt and freshly ground pepper to taste
l Cup shredded cheese
l/2 Cup crumbled goat's cheese.  SCD Legal.  (If not, omit)

  Remove the mushroom stems & chop.  Set the caps aside.  Heat the olive oil in a large skillet over moderate heat and saute the chopped stems, bell peppers, garlic, scallions, and oinion until tender, about l0 mins.  Stir in the herbs, salt, and pepper and saute an additional 2 minutes.  Spoon  the
mixture into the mushroom caps and place on  a lightly greased baking sheet.
  Top with the cheeses and bake in a preheated 425 degree F. oven for about 20 mins., until the mushrooms are tender and the cheeses have melted. 

(I have not used this recipe. Let me know how it is if you make it).