Portobello Pizzas

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4 giant portobello mushroom caps (about 20 oz. total)

2 Tbs. balsamic vinegar, or more as needed

1 1/2 Tbs. basil pesto

1 1/2 cups shredded combination low-fat mozzarella and provolone cheeses

2 oz. soy “pepperoni” slices

6 artichoke bottoms (6 oz.), chopped

2 Tbs. (1 oz.) chopped oil-cured olives, optional

Pinch oregano

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