Stuffed Portobellos or Tomatoes

This recipe can be used to stuff your choice of either Portobello Mushrooms or Beefsteak Tomatoes....

INGREDIENTS
4 large portobello mushroom caps or 4 large beefsteak tomatoes
Olive Oil or Butter
1/2 cup shredded cheese
1/4 cup chopped fresh basil, plus more for garnish
Salt and pepper

:And Any combo of the following:
1 onion, chopped
4 ribs celery
1 cup chopped artichokes
1 cup chopped button mushrooms
6 sun-dried tomatoes packed in oil, thinly sliced
1 bag fresh baby spinach, coarsely chopped

DIRECTIONS
1. Preheat the oven to 350°.
2. In a large, heavy skillet, heat the olive oil over medium heat. Add the onion and/or cellery and cook, stirring, until softened, about 6 minutes.
3. Add the sun-dried tomatoes, chopped mushrooms, artichokes and spinach and cook until the spinach wilts, about 2 minutes.
4. Add the basil and season with salt and pepper and remove from the heat.
5. Using a spoon, scrape the gills from the inside of each mushroom cap or the flesh from the tomatoes and discard. If stuffing mushrooms, brush the top of each with olive oil or butter and place upside down on a baking sheet.
6. Divide the stuffing among the mushroom caps/tomatoes; top with shredded cheese. Bake until the cheese is bubbly, 10-20 minutes. Top with more chopped basil.