PORTOBELLO PARMESAN

Ingredients

• 2 portobello mushroom caps

• Salt and pepper, to taste

• Pinch garlic powder

• 2 tablespoons spaghetti sauce

• 2 ounces mozzarella cheese, shredded, 1/2 cup

• 1 ounce freshly grated parmesan cheese, 1/4 cup

• Fresh parsley, chopped, optional

Directions

1. Very gently scrape the gills off the underside of the mushroom caps with a spoon and cut off the stems to make them level with the underside of the mushrooms. Brush the mushrooms with a damp cloth to clean them. Place the caps stem side up on a foil-lined baking sheet. Bake at 400º 10 minutes. Turn the caps stem side down and bake another 5 minutes.

2. Place the mushrooms stem side up on the same baking sheet. Sprinkle them with salt, pepper and garlic powder. Spread each with 1 tablespoon of the spaghetti sauce. Divide the mozzarella and parmesan cheeses between the mushrooms. Bake at 400º about 5-7 minutes until the cheese is melted and bubbly. Garnish with chopped parsley, if desired. Serve as a meatless main dish or as a side dish.