Stuffed Portobello Mushrooms

This recipe makes four servings and only takes 30 minutes to cook.

Begin by preheating your oven to 400 degrees.
Prepare a box of Uncle Ben’s Long Grain & Wild Rice roasted Garlic flavor according to the package directions.
Next stir 2 tablespoons of prepared or fresh-made pesto sauce into an 8-ounce package of cream cheese that has been softened. Keep stirring until the ingredients are well blended.

Clean and remove the stems from 4 large Portobello mushrooms. Now place the mushrooms, stem side up, on a baking sheet.
Sprinkle with salt and pepper.

Spread one fourth of the cream cheese/pesto mixture onto each mushroom.
Top each mushroom with _ cup of cooked rice.

Next slice one large tomato into 4 thick slices. Place one slice on top of the rice and sprinkle each mushroom with 1 tablespoon Parmesan cheese.
Finally, bake the mushrooms for 10 minutes.
You can serve each mushroom on a separate plate and garnish each with a basil leaf.