Portbello Mushroom dinner

• Portobello mushrooms (as many as you think you can eat, usually 1-1 ½ per person, keep in mind that they get smaller as they are cooking)
• 2-3 green onions
• 1-2 cups shredded mozzarella cheese or fresh sliced mozzarella
• 1 T of butter or vegetable oil

Wash and slice the mushrooms and chop the green onions. Heat a frying pan and spray with vegetable oil and add onions and mushrooms, stir frequently to cook evenly and to keep from sticking to the pan. Cook until mushrooms are tender and soft. To hasten cooking, cover the pan with a lid. When the mushrooms are cooked turn off the heat and add cheese. The cheese should cover all of the mushroom and onion mixture. Allow cheese to melt and serve hot. A yummy change of the recipe is to use fresh mozzarella sliced and lay it on top of the mushroom and onion mixture and serve when melted. Good on top of brown rice.