Place the mushrooms gill side up on a lined tray. Spray with olive oil and season to taste with salt and black pepper.
4 portobello mushrooms, olive oil spray, salt, black pepper
Place under the broiler for 3 to 4 minutes or until the mushrooms give up their liquid. You will smell cooked mushrooms. That's okay, as long as they don't burn. Drain the liquid.
Divide the pesto among the mushrooms and spread to coat each one well.
4 tablespoon pesto
Divide the chicken among the mushrooms. Likewise the tomatoes.
½ cup chicken (cooked and cubed), 1 roma tomato
Divide the feta cheese crumbles among the mushrooms. Sprinkle the mozzarella cheese over the mushroom caps as well.
¼ cup feta cheese crumbles, ½ cup mozzarella cheese (shredded)
Cook in the broiler or on a hot grill until the toppings are hot and the cheese is melted and browned in spots. Serve immediately.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1 mushroom.Adaptations: feel free to vary the sauce and toppings according to your preferences. Use red sauce with pepperoni and sausage or BBQ sauce and pulled pork. You can do whatever you like!