Amount
Ingredient
Preparation



14 1/2
ounces
tomatoes

stewed, italian style



1
each
bread

shell, large



1
tablespoon
olive oil





3
ounces
mushrooms

sliced



1
tablespoon
parsley

fresh, chopped



1/3
cup
romano cheese

grated

 Drain tomatoes and save juice.  Add olive oil to reserved tomato juice and brush over the top of bread shell.  Arrange tomatoes and mushrooms on top.  Sprinkle with parsley and romano cheese. 

Bake 1 minutes at 45 degrees F