Stuffed Mushrooms with Tomato Sauce and Pasta
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Stuffed Mushrooms with Tomato Sauce and Pasta
YIELD Makes 6 servings
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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:
- Prepare Tomato Sauce; set aside.
- Preheat oven to 350°F.
- 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.
- 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. Serve with spaghetti. Garnish with fresh basil.
This recipe appears in:
Italian