I hesitate to even call this a recipe. It is that easy. And in my house, even easier since the man mans the grill!
4 large portobello mushroom caps
1 tomato, thinly sliced
grated Parmesan cheese or any cheese you like
Remove stems from mushroom caps, clean and then brush with olive oil
Grill until soft, turning a few times
Have the mushrooms on the grill stem side up, add the tomato slices, 1 or 2 each and then put the cheese on top of that. Close the grill lid so the cheese melts
Serve and enjoy!
I made this Keto Bread to go with it, it’s made with almond flour. I follow the recipe as is, except I use about 2 tablespoons coconut oil instead of butter. Also, oven temperature in Fahrenheit is 400.