Here’s an idea that worked and a new product recommendation.
 
 * Exported MasterCook  *
 
                    Baked Portabella Mushroom Mozzarella
 
 Recipe By     : Hanneman
 Serving Size  : 2    Preparation Time :0:30
 Categories    : 4Star
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4 1/2  ounces        Portabella mushroom slices
    2      tablespoons   extra virgin olive oil -- or less
    1      tablespoon    toasted wheat germ
    2 2/3  ounces        Pasta Zesta®
                         water to cook pasta
    1      cup           chunky tomato sauce
                         with onion, celery, green bell pepper
      1/2  teaspoon      garlic
      1/4  teaspoon      basil
      1/2  teaspoon      oregano
    1      pinch         red pepper flakes
    3      ounces        mozzarella cheese, part skim milk
                         (healthy choice)
                         chopped parsley -- garnish
 
 The idea = substitute portabella mushroom for the meat in a favorite
  Italian recipe.
      This served 2 easily and would have served 3.  Pre-warm/cook
 everything, assemble it in a casserole, top with mozzarella and bake it
 about 15 minutes.
      PastaZesta is a new product for us. It’s a spaghetti, homemade, dried,
 flat like soba, made of durum wheat, flavored with various - we chose tomato
 and basil.  No eggs!  Very light and flavorful.  Cooks in 3 minutes. It
 comes in a tan 8-oz box and was near the bottled sauces.  We recommend it.
 Made in Canada.
 
 STEP #1  Using a micro-wave proof dish, like a pyrex measure, combine the
 tomato sauce, garlic, basil, oregano and red pepper flakes.  Zap at 100% for
 about 2 minutes (700 watts). Stir and let stand.
 
 MEANWHILE prepare the pasta.
 
 STEP #2  Heat oil in skillet.  Press some (what you can) wheat germ into the
 slices of mushroom and saute over medium-high heat, turning once, about 1
 1/2 to 2 minutes per side.   Remove from heat.
 
 STEP #3  Set oven temperature to 375oF.  Place drained pasta in a shallow
 casserole. Pour half the sauce on top and spread.  Season with pepper (a
 little salt).  Sprinkle on remaining wheat germ, especially along the outer
 edge where it will catch the sauce. Layer the mushroom slices on top of
 that. Pour on the remaining sauce.  Top with cheese.  Top with parsley.
 Bake about 15 minutes until cheese is melted and beginning to brown.
 
 Nice served with asparagus.
 
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 NOTES : from 'PatH' phannema@wizard.ucr.edu