1 pound portabello mushrooms
2 tablespoons soft margarine, butter or olive oil
1 clove garlic, minced (optional)
1 each sweet red and yellow pepper, cut into strips
Salt and pepper

Preparation Instructions:

1. Wash mushrooms quickly in a little water, pat dry. Cut into 1/4 inch thick slices.

2. In large nonstick skillet, heat margarine over high heat; cook garlic, red and yellow peppers and mushrooms, shaking pan or stirring often, for 7 to 10 minutes or until vegetables are tender and any liquid from mushrooms has almost disappeared.

3. Sprinkle with salt and pepper to taste. Makes 6 servings.