There are no measurements exactly. You have to choose the amount of dry spices you will use to season the tomatoes. I was able to pick from our herb garden about 6 small basil leaves that I did chiffonade style.
To chiffonade your basil, roll the leaves up together and slice with a sharp knife into ribbons.
The recipe calls for grated Parmesan cheese - if you can stretch your budget, you could grate your own fresh Parmesan or grate fresh Parmigiano Reggiano. It's all up to your budget and your taste.
I prefer the flavor of the dried oregano, but again use fresh if that is what you like.
- 3 portobello mushrooms - gills removed
- 1 medium to large tomato - thinly sliced
- grated Parmesan cheese
- fresh or shredded mozzarella
- fresh basil or parsley - chiffonade
- dried oregano - to taste
- olive oil
- salt and black pepper to taste
Preheat your toaster oven or grill to 350°.
- Brush away any dirt off the mushrooms. Using a spoon remove the inner gill and with a paring knife whittle down the remainder of the stem. It is best to use one hand to steady the outer part of the mushroom as you are cleaning out the gills.
- Thinly slice a whole fresh tomato and put 1-3 slices, (depending on the size of the tomato) inside the mushroom, sprinkling each slice with salt, pepper and oregano.
- On top of the tomato, liberally sprinkle grated Parmesan cheese. Then top with the basil or parsley and a generous amount of shredded mozzarella.
- On the cheese grind some black pepper and drizzle on some olive oil and tent the pan with foil. You don't want the foil to touch the cheese.
- Bake at 350° for about 26 minutes. The mushrooms are done and the cheese is oozy, gooey!