- Large portobello mushrooms, stems removed
- Your favorite tomato sauce
- Shredded mozzarella
- Leftover meatballs (optional)
Preheat oven to 375F.
Wash or wipe down your mushrooms. Remove the stems, chop them up, and add to your omelette in the morning.
Toss mushroom caps with a few gluggs of olive oil, salt & pepper to taste, spread out on a lightly greased baking sheet lined with foil.
Put a spoonful of tomato sauce in each. Here, you can get creative! I put spaghetti sauce and leftover meatballs.
Bake for 15-20 mins.
Take out. Top with mozzarella cheese. Bake for another 5 mins or until cheese has browned on the top. Enjoy!!
Source: Read Full Article