Spaghetti Stuffed Portobello


Leftover Spaghetti and Meatballs                          
Bread crumbs
Mozzarella Cheese                                                 
1 Portobello Mushroom                                         

Remove stems and ribs from mushrooms and rub a little olive oil all over them, then place them in a shallow
baking dish or tray. Fill each cap with an abundant amount of the pasta with a fork. Spoon a little more tomato
sauce on top, then crumble a meatball and spread it over the sauce topping it with a generous dusting of
parmesan cheese. Sprinkle some bread crumbs on top with a drop or two of olive oil and place tray in a pre
heated 375 degree oven for 15-20 minutes then top each mushroom with some mozzarella strips and some more
bread crumbs and put caps under the broiler until cheese melts. Each mushroom yields 1 serving