Stuffed Portobello Mushrooms ala Marsala

Ingredients

3 (4-inch) portobello mushroom caps (one of them to be chopped up)
Cooking spray
2 teaspoons olive oil
1/2 cups finely chopped Vidalia or other sweet onion
1/2 cup chopped sweet red bell pepper
1/2 cup dry Marsala wine (can add more if you like)
1 tablespoon Tarragon balsamic vinegar (but other balsamic is fine if you don’t have that one)
2 teaspoons finely chopped fresh French Tarragon, divided
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 (1-ounce) slices white bread (or just enough to create 1C crumbs)
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese

Preparation

Preheat oven to 350°.
Remove stem and brown gills from undersides of mushrooms using a spoon; discard gills. Place 2 mushrooms, stem side down, on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes; cool mushrooms on wire rack. (well I didn’t cool them on a wire rack and they were fine)
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 12 minutes, then add the red bell peppers, and the chopped up portabella extra mushroom. Stir in wine, vinegar, 1 teaspoon Tarragon, pepper and salt; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Uncover and increase heat to medium-high; cook 5 minutes or until liquid evaporates.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine 1 teaspoon Tarragon, crumbs, and cheese. Spoon 1/2 cup or more of the filling into each mushroom; top with about 3/4 cup cheese mixture. Bake at 350° for 25 minutes or until golden brown.
This was an experiment upon reading others recipes and we improvised creating our own yummy for the tummy!...enjoy!