Ingredients

• 4 large Portobello mushroom caps (stems and gills removed)
• 1 tbsp olive oil
• 1/2 cup marinara or low-sugar pizza sauce
• 1 cup shredded part-skim mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Gently wipe the portobello mushroom caps clean with a damp towel. Use a spoon to carefully scrape out the gills and remove the stems.
3. Brush both sides of the mushroom caps with olive oil and season lightly with salt and pepper. Place them gill-side up on the prepared baking sheet.
4. Bake for 5-8 minutes to soften the mushrooms and release some of their excess moisture. Carefully dab away any liquid that pools inside the caps with a paper towel.
5. Spoon the marinara sauce evenly into each mushroom cap. Sprinkle with Italian seasoning, then top with the shredded mozzarella and Parmesan cheese.
6. Return to the oven and bake for an additional 10 minutes, or until the cheese is beautifully melted and bubbly. Serve immediately.