4 large portobello mushrooms (stems removed)
1/4 cup olive oil
1 tsp minced garlic
1 med tomato, cut into 4 slices
2 tsp chopped fresh basil
1 cup shredded mozzarella cheese
DirectionsPreheat oven to broil. Line baking sheet with foil and set aside.
In a small bowl, toss the mushroom caps with the olive oil until well coated and use your fingertips to rub the oil in without breaking the mushrooms.
Place the mushrooms with gill side down on pan and broil mushrooms for 2-3 minutes.
Flip mushrooms and broil for another 1-2 minutes.
Remove from oven and spread garlic over each mushroom, top with a slice of tomato, sprinkle with basil, then top with cheese.
Return to oven and broil for another 1-2 minutes or until cheese melts and is bubbly. Remove from oven and serve.