1 tbsp extra virgin olive oil
1/2 pint heirloom cherry tomatoes, halved
1 pint fresh mozzarella, ciliegine
1 tsp fresh cracked pepper
1 tsp salt
4 sprigs basil, chiffonade
preheat oven to 450degreeF
gill et stem portobello mushrooms, then coat mushroom caps with w/1 tsp extra virgin olive oil.
toss halved tomatoes et cheese w/salt et pepper et remaining extra virgin olive oil, then fill mushroom caps w/mixture.
place stuffed mushrooms onto a roasting rack in the center of the oven (for best results use a convection oven). bake 10mins or until cheese et tomatoes are golden brown.
sprinkle basil on cooked mushrooms before serving.