Pepper and Cheese Stuffed Mushrooms recipe

• 24 large fresh mushrooms, 1-1/2 to 2 inches in diameter
• 2 tablespoons olive oil
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped red sweet pepper
• 2 tablespoons finely chopped green and/or yellow sweet pepper
• 1 clove garlic, minced
• 3 tablespoons dry white wine
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup finely shredded smoked Edam or smoked Gouda cheese (2 ounces)
• 1/3 cup fine dry bread crumbs

• Wash and drain mushrooms. Remove stems. Chop enough stems to make 1 cup; set aside
• Lightly brush top of mushroom caps with about 1 tablespoon of the olive oil.
• Place mushrooms, cavity side up, on a shallow baking pan; set aside.
• In a skillet cook chopped stems, onion, red sweet pepper, green pepper, and garlic in the remaining olive oil over medium high heat until tender (3-4 minutes). Stir often.
• Add white wine, salt, and pepper.
• Cook another minute or so until most of the liquid has evaporated.
• Remove from heat.
• Stir in cheese and bread crumbs. Spoon cheese mixture into mushroom caps.
• Cover and refrigerate for at least two hours.
• Bake, uncovered, in a 400 degree oven until mushrooms are tender and filling is hot. This will probably take 15 minutes or so.

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