Chicken Parmesan Stuffed Portobello Mushrooms

INGREDIENTS

2 cups

shredded rotisserie chicken

1 can

fire roasted tomatoes, (drained)

1/2 tsp

dried basil

1/2 tsp

dried oregano

1 clove

garlic, minced

1/2 cup

shredded Parmesan cheese

2 oz

cream cheese, (softened to room temperature)

large portobello mushroom caps, (cleaned with paper towels, gills and stems removed)

sliced provolone cheese

1/2 cup

shredded mozzarella cheese

1 tsp

salt, (I like kosher salt)

1/2 tsp

ground black pepper