Ingredients

• 4 portobello mushrooms, stems removed
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• Kosher salt
• 1/2 teaspoon dried oregano
• 1 slice white bread, crust removed and torn into very small (about 1/4 inch) pieces
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons oil-packed sun-dried tomatoes, finely chopped
• 4 teaspoons tomato paste
• 2 ounces part-skim mozzarella, thinly sliced
• 6 to 8 small basil leaves, torn

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Instructions

1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.
2. Scrape out the gills of the mushrooms with a spoon, being careful not to break the cap. Rub the mushrooms with 2 tablespoons of the oil and half the garlic. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon oregano. Place the mushrooms, gill-side up, on the prepared baking sheet, and roast until tender, 15 to 25 minutes. (If the mushrooms are thicker than 1 inch, they will take longer to cook.)
3. Meanwhile, toss the bread pieces in a medium bowl with the remaining garlic, 1 tablespoon olive oil and 1/4 teaspoon oregano, 1/4 teaspoon salt and the red pepper flakes. Transfer them to a medium skillet over medium heat, and stir until they turn golden and crisp on the edges, 5 to 6 minutes. Return the croutons to the bowl.
4. While the mushrooms are still hot, pat them dry with a paper towel. Top each with 1 teaspoon tomato paste, spread evenly, and slices of mozzarella to cover. Divide the sun-dried tomatoes and croutons between the 4 mushrooms, and place in the oven to melt the cheese, 4 to 5 minutes. Sprinkle with basil leaves.
5. Cut each mushroom into 4 to 8 pieces, depending on the size of the mushroom.