• 1 large portabella mushroom
• 2 tbsp olive oil
• 1 cup sliced mixed peppers -green, yellow, orange
• Several onion rings
• Italian Seasoning
• 2 slices provolone or mozzarella cheese
• Grated Parmesan cheese

Clean off the portabella cap and cut stem close to cap, chop stem.

Gently heat the olive oil in a sauté pan, then add the peppers, onion, and stem. Sauté all together until just tender, set aside.

Using a pastry brush dipped in the flavored olive oil in the bottom of the pan to oil the portabella cap on both sides.
Then, with the top side of the cap down, put all the peppers mixture underside, transfer to the grill and cook for about 3-4 minutes.

Put the sliced cheese on top of the peppers, and then sprinkle with the grated Parmesan cheese.
Grill until melted.