Stuffed Mushrooms

A dinner party with vegetarians isn't complete without... Stuffed Mushrooms!!

These look a lot better before they are cooked - they taste soooo much better afterwards though.
And they are versatile - they can be cooked on the stove top, cooked in the oven or put in a foil baggy and cooked on the BBQ! They taste best on the BBQ actually.
You can top them with cheese for a more pizza-ish mushy, or rub the skins with oil and garlic for a super-flavour explosion mushy!

5 portobello mushroom caps, or any flat field mushroom.
3 finely chopped garlic cloves
1/3 finely chopped red onion
2 tomatoes, sliced
freshly chopped basil
salt and pepper to taste
5 small cubes of butter

Remove stalk and extra membrane from mushrooms. Sprinkle garlic and onion evenly over caps.
Arrange tomato slices so that they cover the entire cap - you may need to cut pieces to fit.
Sprinkle on chopped basil and salt and pepper to taste.
Add a small cube of butter to the centre of each.

Cook for 5-10 minutes until the mushrooms are soft and the tomato is cooked.
(Spoon the mushroom juice over the top, put in other dishes/sauces or freeze for later use.)

If you are making the sauce equivalent of crack to serve your dinner guests with their leek, proscuitto and chicken - mushroom juice goes really well :)

Thanks for joining us, Ozfiredancer and Senor del Davis :)

(and thanks for taking the last 2 photos Senor!!!)