1 cn Stewed tomatoes (14.5 oz)*
1    Bread shell,large
1 tb Olive oil
1 cn Mushrooms,sliced (3 oz)
1 tb Parsley
1/3 c  Romano cheese,grated

* – Italian style
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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 10 minutes at 450F.