Broiled Italian Stuffed Mushrooms - cooking recipe

Ingredients

16 ounces whole fresh mushrooms
1 cup prepared spaghetti sauce
1 cup shredded mozzarella cheese
1 cup grated parmesan cheese
2 tablespoons olive oil
1/4 teaspoon rosemary

Preparation

Remove the stems from the mushrooms, chop the stems and add to the spaghetti sauce.
Hollow out the mushroom caps and fill with a little of the sauce.
Top each cap with the mozzarella cheese and then sprinkle with Parmesan.
Heat the olive oil and rosemary on the stovetop in an ovenproof skillet.
Place the mushroom caps in the hot rosemary-infused oil.
Immediately place the skillet under the oven broiler and cook until the cheese is brown and bubbly and the mushrooms are done.