Pesto-chicken stuffed portobellos

4 Portobello mushroom caps
2 Rotisserie chicken breasts, shredded
1/3 cup homemade pesto
4 slices fresh mozzarella
1/4 tsp. Salt
Fresh ground Pepper to taste
1/2 tsp. Garlic powder

Mix shredded chicken and pesto, set aside.
Season portobellos with salt, pepper and garlic powder
Divide chicken and pesto mix between 4 mushroom caps
Top each mushroom with mozzarella

Grill for approximately 7 minutes, until cheese is melted and bubbly.