2 portabello mushroom caps, gills removed
4 thin tomato slices
shredded mozzarella
8 basil leaves, torn
pinch of kosher salt
preheat the oven to 425. place the portabello caps on a baking sheet, transfer to the oven, amd roast for 10 minutes. Take caps out of oven and top with salt, cheese, basil, and tomatoes (in that order). Return portabellos to oven and roast until the cheese melts, about 5 minutes.
serve immediately.
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