PORTOBELLO MUSHROOM PIZZAS

INGREDIENTS
4 large portobello mushroom caps, stems removed
3 Tbsp. extra virgin olive oil
2 cups shredded or torn fresh mozzarella
1/2 cup cherry tomatoes, sliced (or 1 large sliced tomato)
1/2 cup fresh basil, chopped, plus extra for garnish

INSTRUCTIONS

1. Heat oven to 375 degrees F.
2. Place a wire cooling rack on a rimmed baking sheet and place mushrooms top-side down on top of the rack. This will let moisture drain away from the mushrooms as they cook and prevent any sogginess.
3. Drizzle portobello caps with olive oil and sprinkle with salt and pepper.
4. Sprinkle a handful of mozzarella onto each mushroom cap, then top with a few slices of tomato and a sprinkling of basil. Then finish with another handful of mozzarella. (YAY CHEESE!)
5. Bake at 375 for 20-25 minutes, until mushrooms have softened and cheese has melted. Garnish with more basil and serve immediately.

FULL RECIPES

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