4 large portobello mushroom caps, stems removed
1 large red pepper
shredded soy cheese
4 cloves minced garlic
adobo, pepper, and/or other seasoning to taste
Set mushrooms top-down on non-stick or greased baking pan.
Squeeze lemon juice over caps and don't be shy. The juice will soak into the mushrooms during baking to add just a little tang. Sprinkle with black pepper and dried basil (rub basil into your palm with your thumb first to crush the leaves and release more flavor) and set aside.
Chop red pepper into small chunks. Saute with garlic and some adobo seasoning until tender.
Sprinkle shredded soy cheese on each cap not quite to the edge. Top with pepper/garlic mixture.
Bake in 350 degree oven for 10-15 minutes, until cheese has completely melted. Done!
Great with rice or on its own! Adjust toppings to taste -onion, green pepper, tomato sauce would all work well.