Stuffed Mushrooms With Tomato Sauce And Pasta Recipe
Ingredients
| Tomato Sauce | ||
| Lean ground beef | 1 Pound | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| 1/4 cup finely chopped green or red pepper | ||
| Garlic | 1 Clove (5gm), minced | |
| Parsley | 2 Tablespoon, finely chopped | |
| Finely chopped basil | 2 Teaspoon, crushed | |
| Finely chopped oregano | 1 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1 Dash | |
| 12 very large mushrooms | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Cooked spaghetti | 4 1/2 Cup (16 tbs) | |
Directions
Prepare Tomato Sauce; set aside.
Preheat oven to 350°F.
Combine ground beef, onions, green peppers, garlic, parsley, basil, oregano, salt and pepper in medium bowl; mix lightly.
Remove stems from mushrooms; finely chop stems.
Add to ground beef mixture.
Stuff into mushroom caps, rounding tops.
Pour Tomato Sauce into shallow casserole dish large enough to hold mushrooms in single layer.
Place mushrooms, stuffing side up, in sauce; cover.
Bake 20 minutes; remove cover.
Sprinkle with Parmesan cheese.
Continue baking, uncovered, 15 minutes
Preheat oven to 350°F.
Combine ground beef, onions, green peppers, garlic, parsley, basil, oregano, salt and pepper in medium bowl; mix lightly.
Remove stems from mushrooms; finely chop stems.
Add to ground beef mixture.
Stuff into mushroom caps, rounding tops.
Pour Tomato Sauce into shallow casserole dish large enough to hold mushrooms in single layer.
Place mushrooms, stuffing side up, in sauce; cover.
Bake 20 minutes; remove cover.
Sprinkle with Parmesan cheese.
Continue baking, uncovered, 15 minutes
Chef
