2 Portobello mushrooms
1 tomato sliced
2 slices of fresh mozzarella cheese (ideally from grassfed animals and A2 milk)
some fresh basil leaves
drizzle of olive oil
DIRECTIONS: Preheat oven to 375 degrees. Clean and stem mushrooms so you just have the mushroom caps. Clean mushroom caps and turn upside down. Drizzle olive oil over each cap and place in oven for 15 minutes. Remove from oven, top each with slices of tomato and fresh mozzarella. Place back in the oven until cheese is melted, bubbly, and golden. Top with torn fresh basil and sea salt and enjoy!