Ingredients

Preparation

4 medium portobello mushroom caps  (3-4 inches in diameter

1 tbsp Italian salad dressing or olive oil

3 medium plum tomatoes, seeded and chopped (about 1 cup chopped

2 tbsp snipped fresh basil leaves

2 garlic cloves, pressed

3/4 cup shredded Italian cheese blend

2 tbsp seasoned dry bread crumbs

1.  Preheat oven to 425 degrees.  Brush outside only of mushroom caps with dressing using a pastry brush.  Place mushrooms, gill side up, in a deep dish baker.

2.  Chop tomatoes.  Snip basil in a small bowl.  Press garlic into batter bowl.  Add cheese and bread crumbs; mix gently

3.  Using a medium scoop, scoop mixture evenly into mushroom caps.  Bake 16-18 minutes or until mushrooms are tender.  Remove mushrooms to serving plate.  To serve, cut mushrooms in half