Mushroom supreme

4

4 large portobello mushrooms 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

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.