4 portobello mushrooms, de-stemmed and washed.
1/4 cup of pizza sauce or marinara sauce
1/2 block of raw goat’s cheddar or goat mozzarella (any raw sheep or raw cow cheese works well too)
1 tablespoon of dried oregano
1/2 teaspoon of dried red chili flakes
Cold-pressed oilive oil

Preheat oven to 400F degrees. Massage olive oil onto both rides of caps. On foiled baking sheet, place portobello caps with round side down. Season with salt and black pepper. Roast for 20-25 minutes until caps are sizzling and cooked through.

While caps are roasting, grate cheese into small bowl.

Remove from oven and let cool. Once cool, spoon marinara or pizza sauce onto each cap. One tablespoon per cap is fine, you don’t need too much. Sprinkle cheese on each cap evenly. Sprinkle oregano and red pepper flakes on each cap.

Roast again for 10-15 minutes until cheese is bubbly and a bit brown. Let cool and enjoy!