Portobello “Pizzas”

Ingredients

• 8 large portobello mushrooms (2 oz / 62 g each), stems removed
• 1 can (19 oz / 540 g) pinto beans, rinsed and drained
• 1/2 cup (125 mL) water
• 1/2 cup (125 mL) chopped fresh basil
• 3 tbsp (45 mL) grated Parmesan cheese
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) salt
• 3/4 cup (175 mL) shredded fat-free mozzarella (3 oz / 85 g)
• 3 large plum tomatoes, halved, seeded, and diced or slivered