Kelly's Portobello Parm

5 md-lg portobello caps with stems set aside

balsamic vinegar

EVOO

5 slices of mozzarella

1.5 C hunts mixture (I keep this in my fridge a lot - its just a 14oz can of hunts sauce with a Tb of oregano, EVOO, and a tsp of garlic salt all mixed together cold. No need to heat)

1 lg shallot, minced

portobello stems, chopped

1 tsp garlic powder

1. Marinate caps in a zip lock bag with enough vinegar and evoo to cover.

2. Meanwhile, saute shallot and stems with 1 pat of butter. After they get soft and cooked through add sauce and garlic powder. Heat until mixed well.

3. Spray cookie sheet with oil. Put caps on sheet and top with cooked sauce. Then top with a slice of mozzarella.

4. Cook at 400 degrees for 10-15 min (depending on your oven) until mushrooms are cooked and cheese is melted