Stuffed with goodness!

I purchased two large portabella mushrooms yesterday with no plan on how I was going to use them. I looked in my refrigerator this morning and pulled out items I thought would make a great stuffing; Kalamata Olives, sun dried tomatoes packed in olive oil, onions, white button mushrooms, a chili pepper, goat cheese and  half of an Avocado. Turned out, this was a stellar breakfast without dairy, meat or gluten. Great dish for lunch or dinner too!
Ingredients:
• ¼ cup of sliced Kalamata Olives
• 1 tsp olive oil
• 4 or 5 sun dried tomatoes, sliced into strips
• ¼ cup diced sweet onion
• 1 chili pepper, seeded and chopped or 1 tsp. dried pepper flakes
• ¼ cup sliced white button mushrooms
• 1 oz goat cheese
• ½ Avocado – slice lengthwise in 4 slices, turn and slice the opposite direction into chunks
• ¼ tsp Kosher salt or sea salt
• Sprinkle of freshly grated pepper
• 2 large Portabella Mushrooms, stems removed
Directions:
1. Heat oven broiler
2. Rub the two large portabella mushrooms with olive oil
3. Broil for 5 minutes, stem side down, remove from oven
4. Slice the Kalamata Olives, and the sun-dried tomatoes, heat the teaspoon of olive oil in a pan and add olives and tomatoes. Stir-fry on med-high heat for about 4-5 minutes until the olives are crispy. Remove from pan to a dish
5. Turn heat down to medium add the diced onions and mushrooms and stir-fry for about 2-3 minutes until mushrooms are browned and onions are soft. Remove onions and mushrooms from pan.
6. Add chilies to remaining olive oil, if needed replenish with another teaspoon of olive oil and sauté until limp.
7. Add the olive, tomatoes, onion and mushrooms mixture to the pan with the chilies, turn heat down to med-low and add goat cheese, sprinkle with salt and pepper. Stir until cheese is melted, remove from heat. Stir in chunks of Avocado.
8. Turn the broiled mushroom caps over to expose the gills, fill the caps with the mixture and return to the broiler, broil for about 3-4 minutes until hot.
Enjoy!