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