Caprese Mushrooms

4 large Portobello mushrooms
1 large beefsteak tomato
4 slices of fresh buffalo mozzarella cheese
4 Tbls of extra virgin olive oil
3 Tbls of basil pesto
6 fresh basil leaves
1/2 tsp of salt
1/2 tsp of fresh ground black pepper

PREPARATION
Pre-heat the oven to 350 degrees.
Remove the stems from the mushrooms and clean with a damp paper towel.
Mix together the pesto and olive oil.
Brush the mushroom caps on both sides with the mixture.
Place the mushrooms on a slightly oiled baking dish and back for at least 20 minutes or until the mushrooms are fork tender.
Slice the tomato into four equal slices.
Brush with oil and place on the top of the mushroom and bake for around 10 more minutes.
Place a slice of cheese on top of the tomato and bake until melted.