Open-faced Tuscan Portabellas
4 Roma tomatoes, seeded and roughly chopped
1 8 ounce can cannelli white beans, drained
1 small, finely chopped red onion
3 cloves minced garlic
1 package Pesto Mix
2 large portobella mushrooms, stems and scales removed
1/2 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup chopped, fresh basil or 1/2 cup dried basil
Preheat oven to 350 degrees.
In a large bowl, mix tomatoes, white beans, red onion, garlic, and Pesto Mix.
Spray both sides of portabellas with cooking spray and place on baking sheet. Divide mixture into cup side of the mushrooms (overfill as the mixture will cook down when baking).
Mix the two cheeses together and distribute 1/2 cup of cheese on top of mushrooms. Give each a few grinds of pepper and tent loosely with foil.
Bake for 10 minutes, remove foil and bake another 10 minutes or until cheese is completely melted.
Sprinkle with fresh (or dried) basil and serve.