4 Portobello mushrooms
1 chopped onion
2 garlic cloves, chopped
1 can chopped tomatoes with herbs
2 tsp TABANERO HOT SAUCE
1/4 cup rolled oats
cheese of preference
salt and pepper
Preheat oven to 375 degrees. Grease ovenproof dish
Wash mushroom very quickly to remove sand. ( too much H2O will make them soggy)
Remove mushroom stalks, chop coarsely and set aside. Put mushroom caps on paper towel to dry.
Heat oil in pan and saute onion, garlic, mushroom stalks until softened and lightly browned. Stir in oats and cook for a few minutes.
Stir in tomatoes and hot sauce and add salt and pepper to taste.
Put mushrooms in oven dish, caps down, fill with stuffing.
Sprinkle with pine nuts and cheese. Bake for about 30 mns, until mushrooms are tender and topping is golden brown.