Meatballs, Mushrooms, Mozzarella, and Marinara. Yumm!!

For the Mushrooms:
1 tsp olive oil
8 large mushroom caps, cleaned
2 oz mozzarella cheese
8 meatballs, about 1 1/2 oz each
1/4 cup fresh bread crumbs with Parmesan
For the Marinara:
1 tsp olive oil
1 clove garlic, minced
1/4 tsp red pepper flakes
1 cup crushed canned or freezer tomatoes
pinch kosher salt
pinch sugar
4 large basil leaves, slivered

1. Preheat the oven to 350°.
2. Coat the bottom of a 9″ baking dish with olive oil and arrange the mushroom caps stem side up.
3. Cut the mozzarella into slices and fit into each mushroom cap, then top with a meatball, pressing gently to seal in the cheese.
4. Place the breadcrumbs in a very small bowl and invert each stuffed mushroom into the crumbs to coat. Sprinkle any remaining crumbs evenly over all the mushrooms, pressing lightly into place.
5. Bake at 350° for 30 minutes, making sure the meatballs are cooked through.
6. Meanwhile, make the sauce: In a small saucepan over medium-low heat, warm the olive oil, garlic, and red pepper flakes for a couple of minutes. Take care not to burn the garlic. Add the freezer tomatoes or one cup of canned tomatoes and season with a pinch of salt and sugar. Simmer to thicken while the mushrooms are baking. Stir in the basil a few minutes before the sauce is done.
7. Serve the stuffed mushrooms with the sauce spooned over the top.

Servings: 4