Busy with last-minute entertaining? Check out this winning recipe from the Nubella Be Our Guest Contest. Thanks to everyone who entered; we received many terrific recipes to enjoy with company. Our favorite, Patty Smith’s Grilled Portobello Mushrooms, is quick and easy recipe that can made for any number of surprise guests.

Serve them with pasta for an instant meal, or prepare them alone to enjoy as appetizers. The portobello’s great meaty flavor is sure to satisfy both vegetarians and meat-eating guests. Best of all, says Patty, the mushroom caps are low in calories and fat.

 The Winning Recipe: Grilled Portobello Mushrooms

4 large Portobello mushroom caps, stems removed

1 26-ounce jar of marinara sauce

½ cup grated Parmesan cheese

1 cup cooked pasta (optional)

Preheat grill. Wipe mushroom caps with damp cloth. Spray lightly with cooking spray. Grill caps 1 to 2 minutes on each side to create a good sear.

Preheat oven to 350 degrees. Spray a 9x12 casserole with cooking spray. Using about half the jar of sauce, make a bed of marinara sauce in the bottom of the casserole dish. Place the grilled caps on top of the marinara sauce and add a tablespoon of marinara sauce in each cap. Sprinkle the Parmesan on top. Place in oven long enough to warm thoroughly and melt the cheese.

This can be served alone or with a side of pasta. For appetizer portions, baby bella mushrooms can be substituted for the full-size Portobellos.