- 4 large Portobello mushrooms, gills removed
- Avocado pesto, recipe
- 1⁄4 c grated mozzarella cheese
- Roma tomato sliced thin
- Italian seasoning
- Salt and pepper to taste
- Preheat the oven to 400 degrees.
- Clean out the gills of mushrooms.
- Fill each mushroom with ample pesto to fill the bottom. Layer tomatoes over pesto, then top with cheese and seasonings.
- Bake in the oven for 10 minutes or until cheese melts and becomes bubbly.