Tomato and Goat Cheese Portabella Mushroom

I while ago, I book marked this Tomato and Goat Cheese Tart, an Ina Garten recipe, on Debbie's blog. I thought I'd mix it up a bit since I had some portabella mushrooms in the fridge to use up. Really, my recipe didn't turn out anything like hers. I simplified the recipe a bit, and put it on a mushroom cap instead of the puff pastry. We has these for dinner tonight, but they would make a great appetizer too!Tomato and Goat Cheese Portabella Mushrooms
(amounts are approximate)

~2 Tbsp olive oil + some for tossing mushrooms in
1 large onion, sliced thin
2-3 garlic cloves, chopped
salt and pepper
~4 large or 8 small portabella mushroom caps, stems removed (I used small ones)
4 oz. garlic and herb goat cheese (I used goats milk cheese - its creamy, not crumbly)
2-3 roma tomatoes, sliced
fresh basil, chopped

DIRECTIONS:
1. Preheat oven to 425 deg F.
2. Saute onions and garlic in ~2 Tbsp olive oil for 10 minutes, or until the onions are limp and there is little moisture left in the skillet. Season with salt and pepper (~ 1/4 tsp. each).
3. Clean up the mushrooms (remove stems and wipe down with a damp paper towel) and toss with a little bit of olive oil.
4. Spoon the onions evenly into each mushroom cap.
5. Top the onions with goat cheese (I had the spreadable kind so used a spoon to smooth it onto each mushroom).
6. Top the goat cheese with a tomato slice (or a couple if using a big mushroom cap). Add a little more salt and pepper to the top.
7. Bake for ~25 minutes, depending on the size of your mushrooms. Larger caps may need a little longer.
8. Sprinkle chopped basil over the mushroom caps and serve warm. Enjoy!
REVIEW:
I really simplified the original recipe a bit, so I'm sure I lost some of the flavor complexity. But we really liked what I made! This is great as an appetizer, or on its own for a meal.