Italian stuffed mushrooms

Serves 2.

Preheat oven to 350 degrees.

Ingredients
2 portobello (portabella) mushroom caps
1/4 cup onions - chopped
2 slices of tomato - halved
1 oz shredded part-skim mozzarella
1 tbs olive oil 
cooking spray (olive oil spray without hydrogenated oils) or parchment paper

oregano or Italian seasoning
parsley
basil - fresh or dry
paprika
sea salt
pepper

Directions
Clean the mushroom caps.
Lightly brush some of the olive oil all around the caps.
Put the onions inside the caps.
Add the paprika, sea salt and pepper.
Arrange the tomato slices on top.
Add the dry herbs. (If using fresh basil, do not add that just yet.)
Drizzle the remaining olive oil on top. (Optional. I just spray one pump of the non-stick olive oil spray.)

Spray a few pumps of cooking spray or put parchment paper on the bottom of a baking sheet.
Arrange the portobello caps on the baking sheet.
Bake in the oven for about 15 minutes.

After 15 minutes take the mushrooms out and add the shredded mozzarella and fresh basil.
Bake until cheese is melted and mushrooms are done.

Serve with garlic toast, garlic bread or whole wheat pasta.

Garlic toast is made by smearing a clove of garlic over toast.