Herbed Shallot-Stuffed Portobello Mushrooms

• From: The Pump Energy Food Cookbook

Ingredients

• olive oil cooking spray

• 6 medium portobello mushrooms, stemmed (5 to 6 ounces each)

• 1 large shallot, finely chopped

• 1 large tomato, cored and chopped

• 15 to 20 large fresh basil leaves, chopped

• 1 tsp extra-virgin olive oil

• 1 tsp white balsamic vinegar

• sea salt, optional

We stay away from bread, but we have a weakness for classic tomato-basil bruschetta, such as is served Italian restaurants. Using large, flat portobello mushrooms is a good way to avoid the bread but still get the fantastic flavors of sun-ripened tomatoes, summer's best basil, fruity olive oil, and a splash of white balsamic vinegar. You will make this over and over again. We do!

Directions

• Preheat the oven to 425°F. Spray a baking sheet or baking pan with olive oil cooking spray.
• Wipe the mushrooms with a clean, dry towel. Lay the mushrooms on the tray and spray with a little more cooking spray.
• Bake for 20 to 30 minutes, turning the mushrooms once during baking, or until the mushrooms are soft and tender.
• Meanwhile, in a small mixing bowl, stir together the shallot, tomato, and basil leaves. Stir in the olive oil, vinegar, and a tiny pinch of sea salt, if using. You will have about 1 1/2 cups of topping.
• When the mushrooms are soft, remove them from the oven. Spoon a little of the topping onto the mushroom caps, spreading it over the inside of the caps. Serve immediately.