1 pound mushrooms,
wiped clean with a damp paper towel, trimmed and quartered
Salt and black pepper to taste
Juice of 1 lemon
2 tablespoons balsamic vinegar
2 tablespoons white wine vinegar
1 teaspoon confectioners' sugar
6 tablespoons olive oil
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley
4 yellow bell peppers