Broiled Italian Stuffed Mushrooms

Using the skillet and the broiler is a technique that my brother developed. It cooks both sides at once. It is quick, tasty and simple.

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.

fresh mushrooms, spaghetti sauce, mozzarella cheese, parmesan cheese, olive oil, rosemary