Stuffed Mushrooms With Tomato Sauce And Pasta Recipe
Ingredients
Tomato Sauce
1 lb. extra-lean (90% lean) ground beef
1/4 cup finely chopped onion
1/4 cup finely chopped green or red pepper
1 large garlic clove, minced
2 tablespoons finely chopped parsley
2 teaspoons finely chopped fresh basil or 1 teaspoon dried leaf basil, crushed
1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried leaf oregano, crushed
1/2 teaspoon salt
Dash of freshly ground pepper
12 very large mushrooms
1/4 cup (1 ounce) grated Parmesan cheese
4 1/2 cups cooked spaghetti
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
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