2) While the caps are grilling, heat 1 tablespoon of the extra-virgin olive oil in a frying pan over a medium high heat, add the sausage and brown until the meat crumbles.
3) Add the tomatoes to the pan and cook for another few minutes until they burst. Add the cream and cook to reduce for 2 to 3 minutes more. Remove the pan from the heat and fold in the basil.
4) Fill the mushroom caps with the sausage and tomato mixture and top with the cheese. Place under the grilling element to brown for 2 to 3 minutes then cut the caps into quarters and serve.