Portabello Spaghetti

• 4 large Portabello mushrooms, wiped clean
• 26 oz. jar of your favorite spaghetti sauce
• 8 oz. grated Mozzarella cheese
• 1/2 c. Parmesan cheese
• 8 oz. spaghetti
• olive oil
• salt & pepper, to taste

Preheat oven to 400.

Heat a little olive oil in a skillet and cook the mushrooms for 3 minutes, per side. Sprinkle with salt and pepper.

Pour half the sauce in the bottom of a greased baking dish. Place the mushroom caps (bottoms up) in the sauce. Ladle more sauce into each cap. Place the mozzarella and Parmesan into each cap.

Bake uncovered for 20 minutes or so, until cheese is bubbling and brown.

Meanwhile, cook spaghetti as directed on box.  Divide the pasta among plates, and top with sauce and mushroom(s).