“Fried” Mushroom Parmesan Bake

All you need is:

2 (8-ounce) packages button mushrooms, cleaned and stems removed*
1⁄2 cup all-natural marinara sauce (preferably low-fat, low-salt, no sugar added;
I use Monte Bene Tomato Basil Pasta Sauce)
1⁄2 teaspoon dried oregano leaves
1 teaspoon garlic powder
1⁄4 cup finely shredded almond mozzarella cheese
2 Tablespoons all-natural whole wheat panko-style bread crumbs
2 teaspoons all-natural grated Parmesan cheese

Begin by preheating the oven to 425°F, and then add the mushroom caps to ceramic baking dish and spoon the sauce over the mushrooms and sprinkle them with the oregano and garlic powder. Toss and flip the mushrooms so they lay stem side down in the dish.

Bake for 20 minutes and pour the mozzarella, bread crumbs, and Parmesan over them and bake for 5 more minutes. Let them rest for 5 minutes and serve.