In/on each Portabella cap layer:
2-3 tablespoons of no sugar added tomato sauce (I use a local brand, Poblano Farm)
2-3 sliced sweet yellow cherry tomatoes
Slice fresh mozzarella
1 clove minced garlic
Teaspoon of cooked and crumbled chorizo
Splash of olive oil
Sprinkle of sea salt and crushed red pepper
Bake at 375 degrees for 18 min.
Top with fresh basil. đŸŒ¿