Bolognese Stuffed Portobello Mushrooms

Ingredients

• 6 portobello mushroom caps
• 1 tbsp olive oil
• Sea Salt, to taste
• Black Pepper, to taste
• 1 pkg Easy Peasy Bolognese Sauce Mix
• 1 can (28 oz/796 ml) crushed tomatoes
• ¹⁄₂ cup water or broth
• ¹⁄₂ cup plain non-dairy creamer or half and half cream (10%)
• ³⁄₄ cup grated mozzarella cheese

Preparation

1. Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner. Using a spoon, scrape out mushroom gills (save these for the sauce!).
2. Brush mushroom caps with oil and season with salt and pepper. Place on pan; bake until tender, 12–15 min.
3. Meanwhile, in large Multipurpose Pot, combine mix with tomatoes, water, and creamer. Add mushroom gills. Cover; simmer on medium heat for 15 min, stirring occasionally. Taste, then season with salt and pepper.
4. Once mushrooms are tender, pour out liquid, if desired. Scoop sauce into each mushroom cap and top with cheese. Bake until cheese is melted, about 2–3 min.