Portobello Mushroom Pizzas - cooking recipe

Ingredients

olive oil cooking spray
2 tablespoons olive oil
1 onion, chopped
4 tomatoes, diced
1 leek, chopped
4 cloves garlic, chopped
1 pinch salt
1 tablespoon fresh lemon juice
5 leaves fresh basil, chopped
4 large portobello mushroom caps
1/4 cup grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh parsley

Preparation

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until slightly browned, about 5 minutes. Add tomatoes, leek, garlic, and salt; saute until tomatoes are soft, about 5 minutes more. Sprinkle lemon juice over the vegetable mixture. Stir in basil; heat until wilted, about 1 minute.
Arrange portobello mushroom caps onto the prepared baking sheet. Fill mushroom caps with onion mixture. Sprinkle Parmigiano-Reggiano cheese on top.
Bake in the preheated oven until mushrooms are heated through and the Parmigiano-Reggiano cheese has melted, about 12 minutes. Sprinkle with parsley.