Stuffed Portabello Mushrooms (p1)

(this top photo is from the Kraft site, below are mine)
I got this from the Kraft site and thought it looked really good, and it was!
Our store had HUGE but flat Portabello's and so that's what I used. I also had a thicker cut deli roast beef and so I only used two slices per mushroom - and I made the mistake of adding more liquid and oil...(fight this urge as the mushrooms soaked it all up and then released it later on the plate. they tasted good but were a bit more soggy.)

Stuffed Portabello Mushrooms
Prep time: 5 min
Total Time: 15 min
Makes: 2 servings, 1 topped mushroom each

2 whole Portabello mushroom caps
1 T butter
1 tsp minced garlic
2 slices tomato
4 lg fresh basil leaves
10 to 12 shaved Roasted Beef
1 T water
2 slices of Provolone cheese
(I'd suggest to add a little salt on each mushroom, just before topping them)

Remove and discard stems (I'd suggest to save them for broth or casseroles). Clean the caps by wiping with a clean, kitchen towel, soft brush or paper towel.

Melt butter in medium skillet on a medium heat. Add garlic; cook and stir 1 min or until tender. Add caps, with top-sides down on skillet and top evenly with tomatoes, basil, meat and a little salt.

Add water to skillet; cover. Reduce heat to medium-low and cook for 8 min or until mushrooms are tender. (don't add more liquids or the mushrooms will soak it up and release it later and they'll be soggy)

Place 1 cheese slice on each topped mushroom; cover and remove from heat. Let stand 1 min or until cheese melts. (I popped mine in the microwave for a bit and melted further)

These are really good. Have one as a snack or make two and serve along with a salad for a yummy meal! ENJOY!!!!!