4 medium portobello mushroom caps
2 tablespoons butter
1/4 cup olive oil
1/4 onion, finely chopped
3 cloves garlic, peeled and minced
1 green bell pepper, chopped
salt and pepper to taste
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1/4 teaspoon Italian seasoning
1 teaspoon dried basil
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Lightly brush mushroom caps with vegetable oil.
In a large skillet over medium heat, melt butter or margarine. Sprinkle mushroom caps with enough of the vegetable oil to coat. Pour 1/3 of the mushroom liquid over each mushroom cap, then layer the mushrooms with 2 tablespoons of liquid between each mushroom cap.
Bake in preheated oven for 8 to 10 minutes, or until tender.
To serve, in a small bowl, combine cream cheese, lemon juice, Italian seasoning, basil, salt and pepper. Spoon over mushroom caps and serve immediately.