1 large Portobello mushroom cap
¼ cup tomato purée
½ to 1 ounce fresh mozzarella cheese
1 tomato slice
¼ to ½ teaspoon dried oregano (or dried Italian herbs or dried basil)
Salt & Pepper, to taste
Fresh basil sprig
Preheat your oven to 425F and line a baking sheet with foil (no need to grease).
Use a spoon to scrape out remainder of mushroom stem and black “gills” on the underside of the cap; discard. Wipe top of cap with damp paper towel.
Place mushroom on baking pan, underside up.
Top with tomato purée, cheese and tomato slice. Sprinkle herbs, salt and pepper on top.
Place pan in oven and cook 12-15 minutes, until cheese is melted. Garnish with basil sprig and serve.