4 large Portabello mushrooms, stem and scrape bottom of cap
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 bunch of green onions, chopped
4 to 5 regular mushrooms, diced
2 large chicken breasts, grilled and diced
1 stick butter
1 Tbsp. Worcestershire Sauce
Shredded cheese


In large skillet, melt butter. Baste mushroom caps with butter and place on baking sheet. Baste inside of caps with butter. In skillet with remainder of butter, sauté vegetables. When about half done, add chicken and finish sautéing, adding Worcestershire Sauce. Spoon filling into caps. Top with a liberal amount of your favorite type of shredded cheese. Either in oven or on the grill, heat mushrooms just until cheese melts, then serve warm.