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Ingredients
  • 8 portobello mushrooms, stems removed and black gills scraped out with a spoon
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon fine sea salt
  • ¼ cup pesto
  • 3 Roma tomatoes, thinly sliced
  • 3 fresh basil leaves, roughly chopped
  • 1 cup cooked ground turkey, beef or vegetarian sausage
  • 1 cup grated mozzarella, provolone or vegan cheese
  • Crushed red Chile flakes, to taste
  • ½ teaspoon ground black pepper
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