Vegan Appetizer

6 large Portobello mushrooms

Pico De Gallo (see recipe below)

Remove stems from mushrooms, place upside down on a oiled baking sheet, mound on Pico De Gallo and top with Mozzarella or Pepper Jack cheese. Bake in a 350 pre-heated oven for 15-20 minutes. Remove and sprinkle with red chili pepper flakes.

Pico De Gallo

3 large diced tomatoes
1 diced medium sized onion
1/4 bunch of cilantro (use more or less depending on your taste)
juice of half a lemon or lime
1/2 teaspoon of minced garlic
1 tsp of salt
2 jalapenos (or more if you prefer it hotter)

Once you make the Pico De Gallo let it sit in the fridge for an hour or so, then turn into a strainer or collander to remove excess liquid so it won't saturate the mushrooms.