Ingredients

4 large portobello
mushrooms
20 large fresh basil leaves
1/2 cup meatless roasted tomato sauce with garlic
1/2 cup fresh grated mozzarala cheese
1/4 cup fresh grated parmigana cheese

Instructions

Grill mushroom caps,cup side down,
2 to 3 minutes until tender
When cool enough to handle, place
cup side up in a baking pan.
Fill inside of mushroom cap with sauce. Place on enough basil leaves
to cover. Sprinkle on both cheeses.
Bake, at 400 F for 4 to 5 minutes
until cheese forms a brown crust.
Can be refrigerated up to 5 days
Should be served hot.

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