Portobello Parmigiana

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6 tablespoons extra virgin olive oil

6 garlic cloves, minced

1 1/4 cups dry breadcrumbs

Salt and pepper, to taste

3 pounds portobello mushrooms, stemmed

2 small onions, chopped

1 (14 1/2-ounce) + 1 (28-ounce) can chopped tomatoes

12 ounces fresh mozzarella cheese, cut into 1/8-inch-thick slices

1/3 cup roughly chopped fresh basil leaves

1 1/4 cups freshly grated Parmigiano-Reggiano

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