Stuffed Mushrooms With Tomato Sauce And Pasta
|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)|
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