Portobellos Stuffed with Cheese, Tomatoes and Basil Recipe

Ingredients

• 6 small Portobello mushrooms (porteenies)
• 1 1/2 cups (about 175 g) grated Fontina cheese
• 1/2 cup (125 ml) oil-dried tomatoes, drained and finely chopped
• 12 large fresh basil leaves, chopped
• 2 pinches of herbes de Provence
• Olive oil
• Salt and freshly ground pepper