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Open-Faced Portobella BBQ Melts

4 Portobella caps
Vegetable oil
1 medium onion, sliced
1 pound ground beef (or pork, lamb, or shredded meat)

Salt and pepper to taste
3/4 cup commercial barbecue sauce
4 slices mozzarella or Monterey Jack cheese

1. Preheat the oven to 350*F (175*C).
2. Brush the mushroom caps with oil, place on baking sheet and bake for 2 minutes.
3. Meanwhile, heat 1 tablespoon oil in medium skillet and saute the onion for 1 minute. Add the ground beef and cook until the meat is done; drain. Season with salt and pepper to taste. Stir in the barbecue sauce.
4. Remove the caps from the oven and cover with the meat mixture. Cover each with a slice of cheese and return to the oven until cheese melts, about 1 minute. Serve immediately.

Serves 4.