6 portobello mushrooms
1 red pepper
1 green pepper
30 gr cheese (any kind as long as it melts easily)
— black pepper
— olive oil
Put some music on. For this particular recipe, I recommend "Hail to the Thief" de Radiohead.
Slice both peppers, the onion, and eggplant into small cubes. Sauté the vegetables with little olive oil.
Empty up the mushrooms with a soup spoon (so as to leave the caps shallow) and add the remaining mushroom to the cooking vegetables.
Dry the mushroom caps on the oven (150 C°) for 10 minutes.
Fill the mushroom caps with a slice of cheese and the vegetables previously cooked.
Cook for another 5 minutes in the oven.