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Prep Time: 25 min
Cook Time: 0 min

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Ingredients

For 2 Servings

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2 large portobello mushroom caps (about 4 to 5 inches wide )
1 tsp olive oil
3/4 cup meatless spaghetti sauce, divided
1/4 cup shredded fontina cheese
1 tbsp shredded parmesan cheese

Directions

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1 Remove and discard stems from mushrooms. Place mushrooms, cap side up, on a baking sheet coated with cooking spray. Brush tops with oil. Broil 4-6 in. from the heat for 4-5 minutes or until tender.
2 Spread half of the spaghetti sauce into an 11-in. x 7-in. baking dish coated with cooking spray. Place mushrooms on sauce, cap side down. Sprinkle with cheese. Drizzle with remaining spaghetti sauce. Sprinkle with Parmesan cheese.
3 Bake, uncovered, at 350° for 8-10 minutes or until heated through. Yield: 2 servings.

Directions

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1. Remove and discard stems from mushrooms. Place mushrooms, cap side up, on a baking sheet coated with cooking spray. Brush tops with oil. Broil 4-6 in. from the heat for 4-5 minutes or until tender.

2. Spread half of the spaghetti sauce into an 11-in. x 7-in. baking dish coated with cooking spray. Place mushrooms on sauce, cap side down. Sprinkle with cheese. Drizzle with remaining spaghetti sauce. Sprinkle with Parmesan cheese.

3. Bake, uncovered, at 350° for 8-10 minutes or until heated through. Yield: 2 servings.

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