Instructions: Saute caps in 2 tablespoons hot olive oil in a 5 quart saute pan over medium-high heat 3 to 4 minutes on each side or until tender. Remove from pan, and place on a serving dish. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper.

Saute garlic, bell pepper, and tomato in remaining 1 tablespoon oil in pan over medium-high heat until tender. Stir in white wine, and simmer 3 to 5 minutes. Stir in remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and parsley. Serve over mushroom caps.

This recipe yields 4 servings.

For Seared Portobello Burgers: Melt 1 tablespoon butter or margarine in skillet over medium-high heat; place 4 hamburger buns, cut sides down, in skillet, and cook until toasted. Place seared mushroom caps on bottom bun halves; top with vegetable mixture and remaining bun halves.

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