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Stuffed Mushrooms With Tomato Sauce And Pasta Recipe
|Tomato sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|90% lean ground beef||1 Pound (Extra Lean)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Finely chopped pepper||1⁄4 Cup (4 tbs) (Green / Red Colored)|
|Garlic clove||1 Large, minced|
|Finely chopped parsley||2 Tablespoon|
|Finely chopped basil/1 teaspoon dried leaf basil, crushed||2 Teaspoon|
|Finely chopped fresh oregano/1/2 teaspoon dried leaf oregano, crushed||1 Teaspoon|
|Freshly ground pepper||1 Dash|
|Grated parmesan cheese||1 Ounce (1/4 Cup)|
|Cooked spaghetti||4 1⁄2 Cup (72 tbs)|
Serving size: Complete recipe
Calories 1649 Calories from Fat 118
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 5.9 g29.5%
Trans Fat 0 g
Cholesterol 24.9 mg
Sodium 4030.6 mg167.9%
Total Carbohydrates 249 g83.2%
Dietary Fiber 62.5 g249.9%
Sugars 19.2 g
Protein 156 g312.4%
Vitamin A 89.1% Vitamin C 163.1%
Calcium 58.2% Iron 76.8%
*Based on a 2000 Calorie diet
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