Instructions are for 2 servings. Please modify as needed.

Slice the stems from 4 portobella mushrooms and place top side down.

Slice the mozzarella into 4 even discs and arrange 1 slice on each mushroom.

Slice the tomato into four even discs and arrange these on top of the mozzarella slices.

Sprinkle ½ teaspoon of dried oregano over each mushroom and season well with salt and pepper.

Preheat a broiler to high. Once hot, arrange the mushrooms on a tray and broil for 6-7 minutes until the tomatoes are soft, the cheese is beginning to melt and the mushrooms are tender.

While the mushrooms are cooking, add the olive oil to a small bowl and mince the garlic. Stir the garlic into the oil.

After 6 or 7 minutes, the mushrooms should be almost completely cooked. Slide the tray out from under the broiler and drizzle the garlic infused oil over the tops of each mushroom.

Place back under the broiler for 40 seconds/1 minute one to finish cooking, being careful not to burn the garlic. Scatter with fresh basil to serve