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.