2. In a pan, heat oil. Saute onions for a few minutes.
3. Deglaze the pan with the sherry cooking wine. Cook until liquid evaporates
4. Add garlic, bay leaf, thyme, 1/4 tsp salt, pepper, greek seasoning, chili flakes and mushrooms. Cook until the liquid released from the mushrooms is mostly evaporated.
5. Transfer to baking dish with a cover. Add green pepper, tomatoes, cheeses and remaining 1/2 tsp salt. Mix until well combined.
6. Bake, covered, for about 40 minutes. Serve with sliced, toasted french baguettes.