Stuffed mushroom
Ingredients
12 large mushroom caps, stems removed and finely chopped
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
1 cup Troovy’s Tomato Sauce
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/2 tsp dried oregano
Salt and pepper to taste
1/4 cup shredded mozzarella cheese
Directions
Preheat oven to 190 degrees.
Sauté chopped mushroom stems, onion, and garlic in olive oil until softened.
Stir in Troovy’s Tomato Sauce and cook for 2 minutes.
Mix in breadcrumbs, Parmesan, parsley, oregano, salt, and pepper.
Fill mushroom caps with the mixture.
Top with shredded mozzarella, if using.
Bake for 15-20 minutes until mushrooms are tender and tops are golden.
Serve warm.