Portobello Mushroom Saute

 2 large portabello mushrooms, sliced
1 red bell pepper, sliced
1 yellow belll pepper, sliced
1 onion, halved and sliced
2 tsp olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup shredded Gouda cheese
2 plum tomatoes, quartered
2 Tbsp sliced ripe olives

In large skillet, saute mushrooms, peppers and onion in oil until tender.  Reduce heat to medium low heat; sprinkle with salt and pepper.  Top with cheese, tomatoes, and olives; cover and cook for 3-5 minutes or until cheese is melted.

Serves 4