Portobello Stuffed with Mediterranean Bruschetta

Ingredients

• 3 Ripe tomatoes, seeded and cut into small pieces
• 2 - 4 Tablespoon diced red onion (as desired)
• 4 Whole artichoke hearts drained and chopped
• 2 Tablespoon capers
• 3 Garlic cloves minced
• 3 Tablespoon chopped fresh basil (if not fresh, do not add any)
• 12-15 kalamata olives sliced
• 4 Large Portobello mushrooms cleaned and stem removed
• 4 oz crumbled gorgonzola (optional)
• 1/4 cup fresh basil some for garnish
• Extra-virgin olive oil
• Salt and pepper to taste