3 portabello caps, a little on the thick side
balsamic vinegar and olive oil (lots of both, about 3 parts vinegar to 2 parts oil)
(and other Italian herbs if you wish)
2/3 cup day-old bread, torn into small pieces (crusty bread is best)
1/2 onion, chopped
1 tomato, chopped (and seeded if very juicy)
5-6 cloves garlic
Panko bread crumbs (optional)
1 red pepper, roasted (we did it in a toaster oven), peeled, and sliced
Mix oil, vinegar, and herbs in a bowl. Place mushroom caps one at a time gill-side down in the bowl and press a little so they soak up some of the liquid. Flip over and lightly coat the smooth side, then place them on a baking sheet gill-side up. Bake apprx. 10 minutes.
To the leftover oil and vinegar mixture, add the bread pieces and stir so they soak up the liquid. Mix in the onion, tomato, and garlic and let everything sit for a while so the flavors blend. (If your portabellos had much stem on them, you can dice it and add it with the veggies to avoid waste.) If you grab a handful of the stuffing and squeeze, some liguid should seep out and it should retain its squeezed shape. If too squishy (and seeping out between your fingers), add some more bread pieces or Panko crumbs to bind and let sit again for a few minutes.
Scoop onto the 3 already-baked mushrooms and shape into mounds. Drape roasted red pepper slices on top to make them pretty. Broil for about 10 minutes. Serve with couscous or brown rice.