INGREDIENTS
4 larges
portobello mushroom caps
1/4 cup
olive oil
1 serving
salt and pepper
1 cup
ricotta cheese
1/4 cup
parmesan cheese
1/4 cup
bread crumbs
2 tbsp
fresh basil
2 tsp
garlic
1
egg
3/4 cup
marinara sauce
3/4 cup
shredded mozzarella cheese
1 serving
fresh basil