Stuffed Portobellos with Peppers and C heese

Prep time: 15 minutes | Cook time: 15 minutes | Serves 4

4 tablespoons sherry vinegar or white wine vinegar

6 garlic cloves, minced, divided

1 tablespoon fresh thyme leaves

1 teaspoon Dijon mustard

1 teaspoon kosher salt, divided

¼ cup plus 3¼ teaspoons extra-virgin olive oil, divided

8 portobello mushroom caps, each about 3 inches across, patted dry

1 small red or yellow bell pepper, thinly sliced

1 small green bell pepper, thinly sliced

1 small onion, thinly sliced

¼ teaspoon red pepper flakes

Freshly ground black pepper, to taste

4 ounces (113 g) shredded Fontina cheese

1. Stir together the vinegar, 4 minced garlic cloves, thyme, mustard, and ½ teaspoon of kosher salt in a small bowl. Slowly pour in ¼ cup of olive oil, whisking constantly, or until an emulsion is formed. Reserve 2 tablespoons of the marinade and set aside.
2. Put the mushrooms in a resealable plastic bag and pour in the marinade. Seal and shake the bag, coating the mushrooms in the marinade. Transfer the mushrooms to the baking pan, gill-side down.
3. Put the remaining 2 minced garlic cloves, bell peppers, onion, red pepper flakes, remaining ½ teaspoon of salt, and black pepper in a medium bowl. Drizzle with the remaining 3¼ teaspoons of olive oil and toss well. Transfer the bell pepper mixture to the pan.
4. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 12 minutes.
5. After 7 minutes, remove the pan and stir the peppers and flip the mushrooms. Return the pan to the oven and continue cooking for 5 minutes.
6. Remove from the oven and place the pepper mixture onto a cutting board and coarsely chop.
7. Brush both sides of the mushrooms with the reserved 2 tablespoons marinade. Stuff the caps evenly with the pepper mixture. Scatter the cheese on top.
8. Select Convection Broil, set temperature to High, and set time to 3 minutes.
9. When done, the mushrooms should be tender and the cheese should be melted.
10. Serve warm.