Ingredients:
Italian seasoning
4 Portobello Mushrooms
3-4 Roma Tomatoes sliced
1/2 cup Pesto Sauce
4 oz. fresh Mozzarella, sliced 1/4 inch thick or Veggie Go Mozzarella
cooking spray
Directions:
Preheat oven 425* Wash mushrooms and tomatoes. Set aside mushrooms on a greased cookie sheet.
Slice tomatoes into thin slices then set aside. Spread Pesto sauce on top of mushrooms, about 1 Tbsp per mushroom. Then place a couple of tomato slices on top of pesto sauce. Finally top with a little bit of mozzarella and sprinkle with seasoning. Bake about 10 min.
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