Stuffed Portobello Mushrooms

I love mushrooms, but the rest of my family does not.  They don't even like the heavenly aroma  of mushrooms drenched in butter frying in a skillet.  (Crazy!)  So one Saturday afternoon, while they were out of the house, I made stuffed Portobello mushrooms for my lunch and didn't have to hear "That's disgusting!  How can you eat that?" even once!

 

This is a "pizza recipe" from a health and fitness site.  I'm assuming that when you have a craving for pizza you're supposed to eat this as a healthier substitute.  I don't know if I would go so far as to say this tasted exactly like pizza, but it was delicious!  

Here' the recipe if you'd like to try it (Assuming you are someone who likes mushrooms of course!)

Ingredients:

2 tomatoes, diced

2 large Portobello mushrooms, stems removed

4 cloves of garlic, diced

1/2 onion, diced

fresh basil

Parmesan cheese

fresh parsley

olive oil

salt

Directions

1. Preheat oven to 400 degrees.

2.  In 2 tablespoons of olive oil, cook the diced onion until tender.

3.  Add the tomatoes, garlic, and pinch of salt to the onions. Sauté the ingredients until the tomatoes are soft (about 3-5 minutes)

4.  Spoon tomato mixture into mushrooms.

5.  Sprinkle with basil and top with grated cheese.

6.  Place mushrooms on foil lined baking dish or cookie sheet.

7.  Cook at 400 degrees for 12 minutes.

I made a few changes to the recipe.  I halved it, left out some of the ingredients like the leeks, lemon juice, parsley and salt and I used dried basil instead of fresh.  Go here if you want the original and complete recipe.