Baked Stuffed Portabella Mushrooms

4 entree or 8 appetizer or luncheon servings

2 cups prepared favorite recipe or commercial marinara sauce, divided

½ cup finely snipped fresh basil leaves

8 portabella mushrooms, each about 4 to 5 inches in diameter

1 pound ground uncooked fresh or thawed frozen chicken

1 to 2 garlic clove (s), peeled and minced

1/3 cup chopped green onion

2 tablespoons each chopped green pepper, and sweet red and yellow peppers

1 to 2 tablespoons minced Italian parsley (no stems)

1 teaspoon dried Italian herbs (optional)

Salt and freshly ground black or white pepper to taste (optional)

Shredded mozzarella cheese or 6-Cheese Italian-style cheese blend( mozzarella, smoked Provolone, Romano, Parmesan, Fontina, and Asiago cheeses) as desired

Grated Parmesan or Romano cheese as desired (optional)

Sprigs of fresh basil for garnish

In a small bowl, combine marinara sauce and basil, blending well; set aside. With a sharp knife, remove stems from mushrooms; coarsely chop stems and set aside. Arrange mushrooms, rounded-side-down in a 12 x 8 x 2-inch baking dish and set aside. In a medium bowl, combine chicken, ½ cup marinara/basil sauce, garlic, green onion, peppers, Italian parsley, and Italian herbs, if desired, mixing well. May add salt and pepper to taste, if desired. Press mixture onto mushrooms, dividing evenly and fitting each mushroom. Spoon reserved 1½ cups marinara/basil sauce over mushrooms. Bake, loosely covered with aluminum foil, in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes or until sauce is bubbly hot; uncover, sprinkle each mushroom with shredded mozzarella cheese or 6-cheese Italian-style cheese blend and continue baking, uncovered, for 6 to 7 minutes, or until cheese is melted. Sprinkle each lightly with Parmesan or Romano cheese, if desired, and continue baking for 6 to 8 minutes or until cheese becomes lightly browned. Spoon a small amount of sauce on each of four dinner; arrange two mushrooms atop the sauce on each plate and garnish each with a sprig of fresh basil. Or, arrange one mushroom atop sauce on each of eight appetizer or luncheon plates and garnish with sprigs of fresh basil.