Ingredients
4 large portobello mushrooms (4 to 4-1/2 inches)1/2 cup prepared pesto1 roma tomato, thinly sliced1 cup shredded part-skim mozzarella cheese4 fresh basil leaves, thinly sliced
Preparation
Preheat oven to 400°. Remove and discard stems and gills from mushrooms. Place mushrooms, stem side up, on a greased baking sheet.
Spoon pesto over mushrooms. Top with tomato slices and sprinkle with cheese. Bake 15-20 minutes or until mushrooms are tender. Sprinkle with basil.
