Stuffed Portobello Mushrooms With Zesty Tomato Sauce

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Almond Board of California


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1 (3 1/2-ounce) package herbed goat cheese

1/2 cup sliced almonds, roasted*

6 large Portobello mushrooms, stems removed

1 tablespoon olive oil

Salt and pepper to taste

1 cup favorite spaghetti sauce

8 grape tomatoes, halved

2 teaspoons minced fresh basil, plus more small leaves to garnish if desired

1 teaspoon minced fresh oregano

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