Portobello Stuffed with Mediterranean Bruschetta and Gorgonzola

Ingredients

• 1/2 cup diced tomatoes
• 1 tablespoon chopped fresh basil plus more for garnish
• 3 tablespoons garlic infused extra-virgin olive oil
• 1 tablespoon capers
• 2 artichoke hearts in water drained and chopped
• 6 kalamata olives sliced (optional)
• 1 teaspoon diced red onion
• 4 large portobello mushrooms stem and gills removed
• 1/2 teaspoon dried Italian seasoning or oregano
• sea salt and pepper
• 2 tablespoons crumbled feta or gorgonzola cheese (optional)
• Extra-virgin olive oil