Portobello " Pizzas " With Tomato Bruschetta - cooking recipe

Ingredients

2 portobello mushroom caps
1 garlic clove, crushed
1 teaspoon olive oil
1/3 cup tomatoes, bruschetta chunky
1/2 cup part-skim mozzarella cheese, grated

Preparation

Preheat oven to 350\u00b0F Remove the mushroom stems and scrape the gills out with a spoon. Stir the garlic into the oil and brush it all over both sides of the mushroom caps.
Place the mushrooms bowl-side-up on a baking sheet and bake for 8 - 10 minutes, or until tender. Take the mushrooms out of the oven and over up to 450\u00b0F.
Top mushrooms with bruschetta and sprinkle with cheese. Bake for 5-10 minutes, until the cheese melts.