Portobello Pizza Margherita

Ingredients

• 6 large portobello mushrooms
• 4 to 5 inches in diameter
• 3 teaspoons extra virgin olive oil
• 6 teaspoons grated Parmesan
• 1 cup plus 2 tablespoons tomato sauce
• 18 fresh basil leaves
• Salt and freshly ground black pepper
• 6 heaping tablespoons shredded mozzarella

Instructions

1. Preheat the oven to 375F.
2. Lightly oil a shallow baking pan large enough to fit the portobellos in 1 layer.
3. Carefully remove the stems from the mushrooms and either discard or save for another use.
4. Using a teaspoon, scrape the black fan-like ridges off the underside of the mushrooms, taking care not the break the caps.
5. Brush each mushroom with 1/2 teaspoon olive oil and place on the baking dish, cap side down.
6. Sprinkle each with 1 teaspoon Parmesan and spread 3 tablespoons tomato sauce over each mushroom.
7. Place 3 basil leaves on each mushroom and season with salt and pepper to taste.
8. Sprinkle 3 tablespoons mozzarella over each mushroom.
9. Bake until the cheese melts and the mushrooms are firm but tender, about 15 minutes.
10. Remove from the oven and serve immediately.