1/2 lb. fresh mushrooms or 1 can (6 to 8 oz.) sliced mushrooms
4 English muffins, split
1 (8 oz.) can tomato sauce
1 c. shredded Mozzarella cheese
3/4 tsp. ground oregano or Italian seasoning
2 tbsp. olive or salad oil

1. Rinse, pat dry and slice fresh mushrooms (makes about 2 1/2 cups) or drain canned mushrooms; set aside.

2. Place English muffins on a cookie sheet. On each muffin half spoon about 2 tablespoons of tomato sauce.

3. Top with Mozzarella cheese.

4. Arrange mushrooms over cheese.

5. Sprinkle with oregano and drizzle with oil.

6. Place in a preheated extremely hot oven (500 degrees) for 5 minutes or until cheese is bubbly. Yield: 4 portions.