Portobello Parmesan

Yes it is Meatless Monday again.  Here is a nice light dinner using Portobello Mushrooms.  This dinner is great with a salad and some Texas toast. And for those of you counting calories, only 156 calories per mushroom cap!
2 T. olive oil
4 portobello mushrooms: stem
1 clove garlic, minced
3/4 c. ricotta cheese
1/2 c. mozzarella cheese
3 T. chopped fresh basil
1 tomato, thinly sliced
3 T. grated Parmesan cheese
Heat olive oil in a large saucepan.  Place mushrooms, whole, cap side down in oil and cook for 10 minutes over medium heat.  Flip mushrooms and cook an additional 10 minutes on the other side.
Place caps on a greased cookie sheet.
Mix ricotta, garlic, and basil together.  Put 1/4 of mixture in each mushroom.  Sprinkle with Parmesan cheese.  Place slice tomatoes on top.  Broil for 6 minutes, until well heated but not browned.