Created by TeresaS on January 6, 2021
Step 1: Preheat oven to 375°F.
Step 2: Remove the mushroom stems for inside the caps, dice the stems and set aside. Add 1 tablespoon of oil to a saute pan over medium heat. Add mushroom stems, garlic, 1 teaspoon oregano and paprika; cook for 1 minute. Stir in tomato puree, vinegar and salt. Bring to a simmer and allow to cook for a few minutes to thicken.
Step 3: Meanwhile, brush the inside of the mushroom caps with the remaining oil and sprinkle with the remaining oregano. Put the mushrooms on a rimmed foil-lined sheet pan; bake for 5 minutes. Remove from oven and drain excess liquid from the mushrooms, if needed. Spoon the sauce evenly into each mushroom and top with a piece of mozzarella. Return the pan to the oven; bake 8 to 10 minutes, until cheese is melted.
Step 4: To brown the tops, turn the oven to the high broil setting and bake the mushrooms an additional 1 to 2 minutes, checking them frequently. Remove from the oven and let cool for a few minutes prior to serving. Sprinkle with basil and enjoy.