Preheat your griddle while you wash and dice your mushrooms. Place 1 cup of mozzarella in the center of the griddle arranged in a circle. Top with the garlic powder and basil. Break the chevre into small chunks and arrange on top. Sprinkle the Portobello mushrooms and remaining mozzarella over the layer of chevre. Begin to push in the edges with a spatula, freeing them from the griddle. The bottom of the cheese should have formed a golden brown crust by this time. Fold over one half of the circle with the spatula onto the other and serve. Enjoy!
This recipe is virtually carb free and a great option for anyone who can’t eat gluten or is trying to reduce the amount of grains in their diet. For those who are severely gluten intolerant, always make sure to check the ingredients on your spices to ensure there aren’t any surprises hiding there.
Tip: when using the psyllium (added for obvious reasons when consuming large quantities of cheese) make sure to consume plenty of water. Read the instructions on your psyllium bottle for the recommended quantities.