Preheat oven to 375 degrees. Wipe mushroom clean with a dry paper towel. Carefully scrape out the black part underneath the mushroom cap to reveal the off-white skin below. Lightly oil a small skillet or grill pan over medium heat. Place the top part of the mushroom down first and cook three to five minutes until slightly brown and mushroom begins to “sweat.” Turn over and cook for just another minute or two to soften slightly. Remove and set aside.

To make stuffing mixture: In another small skillet, over medium heat, place 1 teaspoon olive oil and saute red pepper and green onion for two to three minutes, just until vegetables begin to soften. Add minced garlic, thyme and oregano. Stir and cook about thirty seconds. Add torn bread pieces. Stir and mix together for an additional thirty to forty-five seconds. You just want to mix the flavors together and warm everything up a bit. Season lightly with a little salt and pepper, stir again.

Place the stuffing mixture in the portobello cap and place in a small lightly oiled baking dish. Cover with pasta sauce and grated cheese. Sprinkle with just a pinch of Herbes de Provence.

Cover with aluminum foil and bake ten minutes. Remove foil and continue cooking for two to three minutes. I finished mine under the broiler for about another minute, just to slightly brown the top.