6 large fresh portobello mushrooms
15 oz ricotta cheese
6 oz tomato paste
6 slices provolone cheese
3 oz cherry tomatos, sliced
Fresh parsley, chopped
Crushed black pepper
Celtic salt to taste
Instructions
1. Preheat your oven to 375F.
2. Place a cooling wire rack on top of a cookie baking pan and set aside. This will allow for the portobello juices to drip down to the pan without making your mushrooms soggy.
3. Mix the tomato paste with 1/4 cup of water to make a thick tomato sauce.
4. Divide the tomato paste mixture between the portobello mushrooms and spread with a spoon as best as you can. Place one slice of provolone cheese over each mushroom followed by the ricotta cheese. Arrange a few cherry tomatoes, crushed black pepper and parsley over each mushroom.
5. Bake for 20-25 minutes.
243 calories and 19.6 grams of protein
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