Vegetarian version of meat parmigana.
4 large portobello
20 large fresh basil leaves
½ cup meatless roasted tomato sauce with garlic
½ cup fresh grated mozzarala cheese
¼ cup fresh grated parmigana cheese
No nutrition information available
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.