Ingredients
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 leek, chopped, white part only
- 4 medium tomatoes, chopped
- ⅛ tsp. salt
- 1 Tbsp. lemon juice
- ¼ cup chopped fresh basil
- 4 large portobello mushrooms, stemmed
- 4 Tbsp. shredded Parmesan cheese
- 2 Tbsp. chopped fresh parsley
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Instructions
- Preheat oven to 400ºF.
- Heat the oil in a skillet. Add the onions and garlic and sauté until they’re soft (8-10 minutes).
- Add the leek, tomatoes, and salt. Cook until the tomatoes are soft (5-6 minutes).
- Sprinkle the lemon juice over the vegetables and add the basil.
- Lay the mushroom gills-up on a baking sheet lined with parchment paper and divide the vegetable mix between them. Sprinkle with cheese and parsley.
- Bake until mushrooms are tender and cheese is bubbling (15-18 minutes). Serve immediately.