PORTOBELLO MUSHROOMS AND GOAT CHEESE

Ingredients* 8 ounces of spaghetti sauce
* 4 large Portobello mushroom (about 4 inches across)
* 4 ounces of crumbled goat cheese
* 2 tablespoons of pine nuts
* 1 teaspoon of oregano



Preheat oven to 375 degrees.

With a small spoon, scrape out the dark brown bits (gills) fanning out from where the stem was. Spread 8 ounces of Spaghetti Sauce on bottom of dish which is large enough to hold all 4 mushrooms. Arrange the mushroom caps, gill side up in the baking dish. Divide 4 ounces of goat cheese between the four mushrooms. Sprinkle on ¼ teaspoon of oregano on each mushroom. Top with ½ Tablespoon of pine nuts on each mushroom Bake the mushrooms for 30 minutes or until hot and bubbly.