Cheese-Stuffed Portobello Pizzas

1.Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2.Brush both sides of the Portobello caps with olive oil and place them gill-side up on the prepared baking sheet.

3.Sprinkle the inside of each cap with salt and pepper.

4.Spoon about 2 tablespoons of sugar-free tomato sauce into each mushroom cap, spreading evenly.

5.Sprinkle dried Italian herbs over the sauce.

6.Fill each cap with 1/4 cup shredded mozzarella cheese, then sprinkle a tablespoon of grated Parmesan on top.

7.Add desired toppings: arrange pepperoni slices, black olives, and diced bell pepper over the cheese.

8.Bake for 18-20 minutes, or until the cheese is melted and bubbly, and the mushrooms are tender but still holding their shape.

9.Remove from the oven and let cool for 2-3 minutes. Garnish with fresh basil leaves before serving.