Ingredients:

4 large portobello mushrooms
½ green pepper
¼ small onion
¼ cup grated parmesan cheese
¼ cup olive oil
2 clove garlic, crushed
fresh ground black pepper
salt

Directions:

Remove the stems from your  portobellos (you can save them to slice for omelettes or to saute to go on steak) and lay the caps on a plate.

Whack the green pepper and onion both into a few hunks, and put them in your  food processor with the S-blade in  place. Add the garlic , and pulse until everything is chopped fairly fine. Add the olive oil, and pulse again.

Lay your portobellos gill-side down on a grill over a medium heat, and brush with some of  the oil in the green pepper mixture, just dip brush into it. Let the mushrooms grill for  4-5 minutes. Turn them faceup, and spoon the green pepper and onion mixture into them. Let them grill another another 4-5 minutes. Watch for flare-ups from that olive oil. Remove to a serving plate, sprinkle with salt and pepper, and top each mushroom with a tablespoon of Parmesan cheese. Serve.

Carbohydrates: 7 grams
Protein: 6 grams