12 baby Portobello, stem and dirt removed
2 oz. sun-dried tomatoes, chopped
2 oz. pitted olives, chopped
2 oz. fat reduced mozzarella cheese, shredded
1 small clove of garlic, minced
fresh basil leaves, chopped (optional)
salt and pepper to taste
In a bowl, combine the sun-dried tomatoes, olives, salt, pepper, basil, garlic and mozzarella. Mix well.
Place cleaned baby Portobello on the baking sheet.
Add about 1 teaspoon of tomato-olive mixture on top of each mushroom.
Place the baking sheet on the upper rack of the oven and set an oven to HIGH broil setting for 2-5 minutes or until the cheese melts and lightly brown on top.