Mushrooms with bell pepper, cheese, and fennel

Ingredients

• 12 pcs Portobello mushrooms
• 1 pcs Fennel bulb, diced
• 1 pcs Red bell pepper, diced
• 1 pcs Yellow bell pepper, diced
• 100 g Monastery cheese, grated
• 3 tbsp Fennel fronds, finelly chopped
• 2 tbsp Olive oil
• 1 pinch Salt

Method

1. Preheat the oven to 180°C.
2. Prepare the mushroom caps: wash and cut the stems, saving them for another dish. (perfect base for a mushroom cream soup, even if you freeze them!)
3. In a saucepan, heat 1 tablespoon of the oil and sauté the chopped fennel bulb with salt for a few minutes.
4. When the fennel is done, let is stand for a while.
5. Oil a aking dish with the remaining olive oil and and take a large mixing bowl for the stuffing.
6. Mix the sautéed fennel together with all the remaining ingredients for the stuffing, diced peppers, fennel and 2/3 of the grated Monastery cheese.
7. Fill the stuffing in the mushrooms.
8. Bake the caps for about 25 minutes, until tender but not mushy, then sprinkle the grated Monastery cheese on them and bake for another 5 minutes till the cheese starts to melt and browning.
9. Serve while still hot, decorated with the chopped fennel fronds.