Stuffed Portobello Mushroom

Ingredients

• 1 Tbsp butter 
• 4 large basil leaves fresh
• 1 tsp garlic fresh minced
• 2  portobello mushroom caps whole
• 2 slices provolone cheese kraft
• 12 slices oscar mayer deli slow roasted roast beef fresh
• 2 slices tomatoes 
• 1 Tbsp water 

Equipment

• frying pan
• kitchen towels

Directions

1. Remove and discard stems from mushrooms. Clean mushroom caps by wiping with a clean, damp kitchen towel.
2. Melt butter in medium skillet on medium heat.
3. Add garlic; cook and stir 1 min. or until tender.
4. Add mushroom caps, with top-sides down, to skillet; top evenly with tomatoes, basil and meat.
5. Add water to skillet; cover. Reduce heat to medium-low. Cook 8 min. or until mushrooms are tender
6. Place 1 cheese slice on each topped mushroom; cover.
7. Remove from heat.
8. Let stand 1 min. or until cheese begins to melt.