- 4 tomatoes,
- 4 large portobello mushrooms,
- 4 cloves of garlic,
- 1 tablespoon of fresh lemon juice
- 1 leek
- fresh basil,
- parmigiano reggiano cheese, (Phase 4 only)
- fresh parsley,
- olive oil,
Saute chopped leeks, garlic, and tomatoes until tomatoes are soft. Add 1 tablespoon of lemon juice to pan, with fresh basil. Stir to combine.
On a baking sheet spray mushroom caps with cooking spray. Top with the tomato mixture. Phase 4 may add a little freshly grated parmesan cheese. Bake @ 400 degrees for 12 minutes.