Directions

Preheat grill to medium.**  Meanwhile, combine herbed goat cheese and almonds in a small bowl.  Brush mushrooms all over with olive oil, and season lightly with salt and pepper. 

Combine spaghetti sauce, tomato halves, basil and oregano in a small saucepan, and bring to a simmer.  Cook just until tomatoes are soft, and keep sauce warm until serving.

Place mushrooms on grill, caps up.  Grill 5 minutes, then remove from grill and scoop a tablespoon of goat cheese and almond mixture into each cap.  Return to grill, caps down, and cover.  Grill 4 to 6 minutes, until mushrooms are soft and cheese is melting.  Divide mushrooms among plates, top with sauce, garnish with additional basil leaves if desired, and serve.

Notes:
* To roast slivered, chopped or sliced almonds: Spread in an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

**To gauge medium heat on a charcoal grill, place a hand about six inches from the grate.  If you can count four full seconds before the heat is uncomfortable, the heat is medium.  The mushrooms may also be cooked with a broiler instead of a grill just shorten the cooking times by a minute or two