Hearty Stuffed Portabella Mushroom Sandwiches

By á-170456

Ingredients

• 4 portabella mushroom caps - (4" to 5" dia)
• 2 tablespoons olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 3/4 cup spaghetti sauce
• 3/4 cup shredded mozzarella cheese - (3 oz)
• 8 thin slices pepperoni - (1/2 oz total) quartered
• 2 teaspoons grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 4 thick slices crusty French bread toasted

Details

Servings 2

Preparation

Step 1

Preheat oven to 425 degrees. If mushrooms have stems, slice them off close to the caps (reserve them for soups or sauces.)

Brush the caps with olive oil and place stem-side up on a rimmed baking sheet or pan. Sprinkle each with salt and pepper. Spread 3 tablespoons of spaghetti sauce on each cap and top each with 3 tablespoons of mozzarella cheese. Evenly scatter the pepperoni over the cheese and sprinkle with Parmesan cheese and oregano.

Bake 10 to 12 minutes, or until the mushrooms are hot and the cheese is lightly browned. Place the stuffed mushrooms on toasted bread slices and serve immediately. Serve with tossed green salad.

This recipe yields 2 to 4 servings.