Portobello Mushroom with Cheese

Get ready for the healthiest burger (kind of) that you'll ever imagine xD 

Required Ingredients:-
However many Portobello Mushroom
Ham / Bacon / Bacon Chips
Pasta Sauce (Tomato based strongly recommended, though cream works as well)
Cheese (Any type really. Pasta mix, Mozzarella, Cheddar etc) 
Oven / Toaster
-
Preparation Time: 5 minutes
Baking Time: 15 - 20 minutes 

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Step 1: Choose the biggest portobello mushroom available.

I got this from NTUC (heh Pasar), they have a mixture of 4 to 6 pieces in these larger portobello mushroom packets, your choice really.

I know I don't have a photograph, but do remove the step and wash it throughly. 
DO NOT USE SOAP

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Step 2: Burger Toppings

There's a wide range of things you can put on top. I love how the "burger top bun" shape makes it so easy to hold your toppings in. 
In this picture I used mini honey baked ham (again from the delicatessen in NTUC. They have this pre-sliced super thin), and a table spoonful of Prego traditional.

I've also used bacon chips in it before, adds to the saltiness.
If you choose to use bacon strips, or chicken pieces etc (basically things you need to cook), I recommend just putting it into the oven first to cook the pieces. Then take it out again later on to add the cheese. You don't want to end up having uncooked foods inside because you can't see it when you're baking.  

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​Step 3: Cheese It!!!

Top up the toppings with shredded cheese. Any type you like. 
I wouldn't recommend american sliced cheese, because it turns, looks and tastes synthetic once it's heated, but I guess whatever works. 
In this case the ingredients are all edible even if it's not cooked, so i didn't bother with separating the cooking time before topping up the cheese. 
I used Pasta cheese from Emborg :) 

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​Step 4: Baking Time!

Oops. Forgot to take a picture.
I use a conventional oven. 
Generally to prevent burning, I'll set it to 20 minutes at a lower temperature, say 180 degree celsius. 
Ten minutes later, go back and turn up the temperature when you see that the food looks generally cooked. Either max it to 220/240 degree celsius. 
That's if you want a crispy top. 

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Step 5: Dig in! Or prepare for serving, whichever. 

I just lined a ceramic plate with aluminium foil, so I don't need to transfer or whatever, and it makes it easy to clean up. Just throw away the aluminium. 
It may not look like much, and it's not really THAT healthy, but it tastes absolutely divine. 

I prefer eating when a fork and knife, because if you bite down on it, it's messy, you look barbaric, and there's a tendency of messing the insides up. So just cut down vertically, and it ensures that every bite you eat will have ham and mushroom and whatever. 

Using a tomato based paste generally makes the dish less bland compared to cream based sauce. 

Love!