4 – 6 Large Portobella Mushrooms – gills removed
1 jar marinara
1 bunch fresh basil
1 log goat cheese
Pine nuts (pinion) to garnish
Pre heat oven to 350 degrees.
Pour some marinara in the bottom of a pan to coat it. Place mushrooms gill
side up. Chop approximately 3 basil leaves per mushroom cap into strips and
place on top of mushroom. Fill mushroom cap with marinara and 1-2 slices of
goat cheese. Sprinkle pine nuts on top.
Bake covered until cheese melts and mushrooms are tender.
Other Tips/Notes: -