Garlicky Stuffed Portobellos

1. Heat oven to 400 degrees.
2. Remove the stems from the portobellos, chop them, and set them aside. Chop your brats as well.
3. Lay the portobello caps on a baking sheet, rounded side down. Mix the olive oil and minced garlic, spread it over the portobellos with a pastry brush, and sprinkle them with a little salt and pepper. Pour 1 tablespoon wine and 2 teaspoons cream in each. Set aside.
4. Heat a pan over medium-high heat and add the chopped bratwursts and chopped mushroom stems. Cook 7-8 minutes or until browned.
5. Tear the mozzarella slices and roasted red peppers with your fingers, and distribute the pieces in each mushroom cap. Top with the bratwurst/mushroom stem mixture.
6. Put the whole shebang in your 400-degree oven for 12 minutes.

Serve with rice.