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

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