Ingredients 14 1/2 oz tomatoes, stewed, italian style 1 each bread, shell, large 1 tablespoon olive oil 3 oz mushrooms, sliced 1 tablespoon parsley, fresh, chopped 1/3 cup romano cheese, grated
Directions: Drain tomatoes and save juice. Add olive oil to reserved tomato juice and brush over the top of bread shell. Arrange tomatoes and mushrooms on top. Sprinkle with parsley and romano cheese. Bake 10 minutes at 450 degrees F.