Total Time: 35 minutes; 15 active minutes | Servings: 6

Ingredients

• 1 pint grape tomatoes, halved
• 4 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 6 medium portobello mushrooms, wiped clean, stems removed
• 2 cups prepared spaghetti sauce
• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese
• 1/2 cup fresh basil or parsley, minced

Preparation

• Preheat oven to 425 F. Pile the tomatoes on a sheet pan, add half the garlic, and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper, then toss to mix well. Spread the tomatoes evenly on the pan.
• Nestle the mushroom caps, gill side up, in the pan between the tomatoes. Drizzle the remaining 2 tablespoons of oil over the mushrooms. Sprinkle the remaining garlic on the mushrooms, then fill each cap with spaghetti sauce, then top with mozzarella and Parmesan cheeses.
• Bake for 20 minutes, until the sauce is bubbling around the edges and the cheeses are melty and browned on top. Serve sprinkled with basil or parsley.

Serving Suggestion

• Serve with buttered noodles or garlic bread.

Nutritional Information