1 large onion, diced
1 mediumhead cabbage, shredded
1 small carrot, shredded
1 dash garlic powder
10 medium spicy mushroom caps, halved and seeded
1 medium red bell pepper, seeded and cut into 1/2 inch pieces
1 medium green bell pepper, seeded and cut into 1/2 inch pieces
1/4 cup whole fresh parsley
Place thyme in small mixing bowl and toss with the cabbage, carrots and garlic powder.
Melt 2 medium buttery round pans in 4-6 quart microwave oven (about 7 minutes).
Unpoach mushroom caps, leaving marinade. Remove mushroom caps from marinade and place mushrooms on small plate. Brush mushroom caps with olive oil and sprinkle with parsley.
Return mushrooms to pan and cook for 8 minutes or until just tender. Drain mushrooms.
Stuff mushrooms with carrot, red pepper, green pepper and parsley spread over mushroom caps. Set aside.
Place mushroom caps in large, heavy skillet on medium heat. Add 1/4 cup mushrooms; cook for about 4 minutes. Stir in 3 tablespoons vegetable oil when mushrooms are tender.
Add mushrooms with carrot, red pepper, green pepper, parsley and seasoning packet to browned mushrooms and vegetables. Place mushrooms into 2 large serving bowls. Garnish with parsley cups or rosemary leaves.