Preheat oven to 400 degrees. Brush off each mushroom with a soft wet
mushroom brush, snap out the stems.
Remove as many seeds from the tomato as
possible and chop finely.
Chop some of the mushroom stems, freeze
rest in a baggie for a sauce sometime.
Combine tomatoes, chopped stems, onion,
oil, bread crumbs, salt, and pepper.
It should be a dressing like
consistency, add more bread if necessary.
Place a chunk of feta into each cap,
pile with dressing.
Arrange on baking sheet. Bake about 10
minutes, but watch. Do not over cook as they will get too slippery and
watery. Garnish with snipped basil and serve.