Remove the stems and scrape the gills out of the mushroom caps.
Combine the ricotta, goat cheese, salt, pepper, basil, egg and lemon juice. Mix well to combine and set aside.
Using a grill pan on your stove top, turn heat to medium-high heat. If using an outdoor grill, set to a medium heat.
Generously brush mushroom caps with olive oil then sprinkle with salt & pepper.
Place mushroom caps on the grill and turn every so often for 15 minutes or until cooked to your liking.
Preheat oven to 375F.
When the mushroom caps are done grilling, add 1-2 tsp. marinara, and spread 2-3 Tbsp. of cheese filling over marinara.
Place 1-2 slices of tomato on top of the cheese mixture. Lastly, top with one slice of Galbani thick sliced Mozzarella cheese.
Place on a foil lined baking sheet and bake for 15min, or until the cheese is bubbly.
Sprinkle with extra basil, place on toasted roll and Enjoy.