Shelly's Recipe

CAPRESE MUSHROOM MELTS

Category: Hot

4 large (3 to 4 inches across) Portobello mushroom caps of similar size
1 large ripe beefsteak tomato similar size to the mushrooms
4 slices fontina or mozzarella cheese
2 tablespoons basil pesto
4 tablespoons olive oil
4 fresh basil sprigs as garnish

Preheat the oven to 375 degrees. Cut off the stems of each mushroom and set aside for another use. Wipe the mushroom caps with a wet paper towel. Mix together the pesto and olive oil. Place the caps on a lightly oiled baking sheet and brush each cap lightly with some of the pesto oil. Bake the caps for about 20 minutes or until they are tender when pierced with a fork.

Slice the tomato into 4 equal slices and place one on each mushroom cap. Brush with a little more of the oil, and bake an additional 10 minutes. Place a slice of cheese on each mushroom stack and bake until melted. Garnish with the fresh basil leaves and serve either warm or at room temperature.