Ingredients   

6-8 portobello mushrooms
2 cloves garlic, minced
Freshly ground black pepper
2 sprigs rosemary
Handful parsley, roughly chopped
Handful basil leaves
2x 400g tins of chopped tomatoes
¼ cup parmesan cheese, grated
2 tablespoons olive oil
¼ cup sliced almonds

Method   

Preheat oven to 180°C

Pour tomatoes over the base of a baking tray and stir through black pepper, parsley and garlic. Top with mushrooms and drizzle with olive oil

Add cheese, sliced almonds, rosemary and half of the basil to the mushrooms and bake for 30 minutes or until the sauce starts to thicken and mushrooms are tender

Serve warm and top with extra parsley and basil