This makes a quick meal when you add soup and salad. It's perfect for Pesach!
Â½ cup finely chopped fresh basil
2 tsp olive oil
1 tsp minced garlic
12 plum tomatoes, seeded & chopped
1 tsp dried thyme
1 tsp olive oil
1 Tbsp minced garlic
4 portobello mushroom caps
1 cooking spray
Â¼ tsp salt
Â¼ tsp pepper
Â½ cup shredded mozzarella cheese
Combine basil, 2 teaspoons olive oil and 1 teaspoon garlic in small bowl; stir well and set aside. Combine tomato, thyme, 1 teaspoon olive oil, and 1 tablespoon garlic in a medium bowl; stir well and set aside.
Remove brown gills from the undersides of mushrooms with a spoon; discard gills. Coat top and bottom of mushroom caps with cooking spray; sprinkle with salt and pepper. Heat oven to 375 degrees.
Cook mushrooms, top side up and covered for 4 minutes. Turn mushrooms over. Spoon tomato mixture evenly into caps. Top tomato mixture with evenly divided basil mixture. Spoon about 2 tablespoons shredded mozzarella on each mushroom. Cook, covered, 4 minutes or until cheese melts.