Remove the stems from the portobello mushrooms (discard or save for another use).
Place the mushroom caps on a rack in a shallow roasting pan; fill each with a rounded teaspoonful of goat cheese.
Top each with 1 tablespoon red pepper strips.
Sprinkle with pepper; drizzle with oil.
Bake at 350 degree for 15-20 minutes or until mushrooms are tender and cheese is melted