Stuffed Mushrooms Parmigiana

Ingredients:
Package of portobello mushrooms (mine had 7 mushrooms caps) cleaned
1 lb ground beef
1/2 onion, diced
2 garlic cloves, diced
1 Tbs olive oil
1 Tbs ground fennel
1/2 Tbs dried oregano
1/2 Tbs dried parsley
1/2 Tbs red chili flakes (more or less based on desired level of spicy)
Salt and pepper
1 14oz can crushed tomatoes
Sliced mozzarella

Directions:
Preheat oven to 400 degrees.

Add olive oil to saute pan and raise to medium heat. When oil gets hot, add onions and saute until soft. For the last minute add garlic. Add ground beef and spices. Cook until beef is cooked through.

Put a couple tablespoons of crushed tomatoes on the bottom of your roasting pan. (I do this so the bottoms dont get burned and stuck) Stuff mushrooms with beef mixture. Place in pan and spoon remaining tomatoes over stuffed mushrooms.

Cook for 10 minutes. Take out and top with sliced mozzarella. Cook for an additional 5 minutes until cheese is bubbling.

Notes
This was pretty good. Next time I would definitely add a grain to the beef mixture for different textures and so that the stuffing would hold together better.