NOTE: These juicy mushrooms make a tempting snack, as well.

4 large portobello mushrooms, stems removed
1/4 cup olive oil
1 teaspoon minced garlic
1 medium tomato, cut into 4 slices
2 teaspoons chopped fresh basil
1 cup shredded mozzarella cheese

4 large portobello mushrooms, stems removed 1/4 cup olive oil 1 teaspoon minced garlic 1 medium tomato, cut into 4 slices 2 teaspoons chopped fresh basil 1 cup shredded mozzarella cheese

1. Preheat the oven to broil. Line a baking sheet with aluminum foil and set aside.

2. In a small bowl, toss th mushroom caps with the olive oil until well coated.

3. Place th mushrooms on the baking sheet gill-side down and broil the mushrooms until they are tender on th tops, about 2 minutes.

4. Flip the mushrooms over and broil 1 minute more.

5. Take the baking sheet out and spread the garlic I've each mushroom, top each with a tomato slice, sprinkle with the basil, and top with the cheese.
.

6. Broil the mushrooms until the cheese is melted and bubbly, about 1 minute.

7. Serve.