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Chili con Queso
Don't you dare go to fast-food taco restaurants when you can learn to cook authentic Mexican cuisine from your own kitchen.
Stuffed Mushrooms with Tomato Sauce and Pasta
Yield: Makes 6 servings
Ingredients:
Tomato Sauce (recipe)
1
pound ground beef
1/4
cup finely chopped onion
1/4
cup finely chopped green or red bell pepper
1
large clove garlic, minced
2
tablespoons finely chopped fresh parsley
2
teaspoons finely chopped fresh basil or 1 teaspoon dried basil
1
teaspoon finely chopped fresh oregano or 1/2 teaspoon dried oregano
1/2
teaspoon salt
Dash black pepper
12
large mushrooms
1/4
cup (1 ounce) grated Parmesan cheese
4-1/2
cups cooked spaghetti
Fresh basil (optional)
Preparation:
1.
Prepare Tomato Sauce; set aside.
2.
Preheat oven to 350°F.
3.
Combine ground beef, onion, bell pepper, garlic, parsley, basil, oregano, salt and black pepper in medium bowl; mix lightly. Remove stems from mushrooms and finely chop; add to ground beef mixture. Stuff mixture into mushroom caps, rounding tops.
4.
Pour Tomato Sauce into shallow casserole dish large enough to hold mushrooms in single layer. Place mushrooms, stuffing side up, in sauce; cover.
5.
Bake 20 minutes; remove cover. Sprinkle with Parmesan cheese. Continue baking, uncovered, 15 minutes. Serve with spaghetti. Garnish with fresh basil.
This recipe appears in:
Italian
