This recipe is an example of just completely winging it in the kitchen, and using up whatever I could find! The only really decent ingredient I had was the Portabellos - everything else is basically a kitchen staple, and when I 'developed' this recipe, I just raided my fridge to find all of the 'Italian' flavors that would go together well.
The stuffing in these Portabello caps has a very bold flavor, and melds perfectly with the earthyness of the mushrooms. I also made some grilled chicken with a light marinade of sundried tomato pesto and garden salad (and no, I didn't put a sundried tomato vinaigrette on the salad, although I sure thought about it!!).