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4 large portobello mushrooms, stem and gills removed |
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2 tablespoons canola oil, for brushing mushrooms |
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1 cup pre-made pesto sauce |
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1/2 cup julienned sun-dried tomatoes with oil |
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1/2 cup panko bread crumbs |
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1 cup shredded part-skim mozzarella cheese |
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Salt and freshly ground black pepper |
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