2 teaspoon olive (preferably extra virgin)
1 carrot, peeled and finely diced
1 medium onion, finely diced
1/4 green pepper, finely diced
1 clove garlic, minced
1 teaspoon basil
1 teaspoon oregano
1 cup cooked brown rice
Salt and pepper to taste
4 medium Portobello mushrooms
1. Heat 1 tsp. olive oil in nonstick pan over medium heat. Add carrot, onion, green pepper and garlic. Sauté; until crisp-tender. Stir in basil and oregano.
2. Remove from heat and combine with rice. Add salt and pepper to taste.
3. Remove stems from mushrooms. Place mushrooms in lightly oiled casserole dish, stem side up. Top with rice mixture, packing down slightly. Brush lightly with remaining 1 tsp. olive oil.
4. Bake at 400 degrees for 20 minutes.