Portobello Mushroom Pizzas

• olive oil cooking spray
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 tomatoes, diced
• 1 leek, chopped
• 4 cloves garlic, chopped
• 1 pinch salt
• 1 tablespoon fresh lemon juice
• 5 leaves fresh basil, chopped
• 4 large portobello mushroom caps
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 tablespoon chopped fresh parsley

1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
2. Heat olive oil in a saucepan over medium heat. Cook and stir onion in hot oil until slightly browned, about 5 minutes. Add tomatoes, leek, garlic, and salt; saute until tomatoes are soft, about 5 minutes more. Sprinkle lemon juice over the vegetable mixture. Stir in basil; heat until wilted, about 1 minute.
3. Arrange portobello mushroom caps onto the prepared baking sheet. Fill mushroom caps with onion mixture. Sprinkle Parmigiano-Reggiano cheese on top.
4. Bake in the preheated oven until mushrooms are heated through and the Parmigiano-Reggiano cheese has melted, about 12 minutes. Sprinkle with parsley.

olive oil cooking spray, olive oil, onion, tomatoes, garlic, salt, lemon juice, fresh basil, portobello mushroom, cheese, parsley

Taken from www.allrecipes.com/recipe/241657/portobello-mushroom-pizzas/ (may not work)