Grilled Portabello Pizzas

2 Tbs. olive oil
1/2 cup minced onion
1 Tbs. minced garlic
1 cup diced tomatoes (drained)
1/2 a packet of Tuscan Olive Mix
4 portabello mushroom caps - stems removed
8 oz crumbled goats milk cheese (another soft cheese such as farmers cheese may be substituted)

In a small sauce pan over medium heat, sauté onion and garlic in 1 Tbs. of the olive oil until the color is a light caramel. Remove from heat and add tomatoes and Tuscan Olive Mix.
Coat both sides of Portabello with remaining Olive Oil. Place on grill (medium high heat but no direct flame) stem side down for 3-4 minutes. Turn with stem side up for another 3-4 minutes. While this side is cooking, top with tomato mixture, crumbled goats cheese and Tuscan Topping. Close lid of grill for the remainder of cooking time. Remove from grill and place each portabello on individual serving plate and cut into wedges. A wonderful appetizer or add a salad and crusty bread for a light lunch.
Makes 4 servings