Stuffed Mushrooms with Tomato Sauce & Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb ground beef, 93% lean1/2 medium yellow onion, diced1 medium green bell pepper, diced1 large garlic clove, minced2 Tbsp chopped parsley1 tsp dried basil1/2 tsp dried oregano1/2 tsp salt12 very large mushrooms3 Tbsp light parmesan cheese2 (14.5 oz) cans no sodium added diced tomatoes, undrained1/2 tsp hot pepper sauce1/2 tsp dried marjoram1 tsp fennel seeds, crushedsalt & pepper to taste
1. In a medium saucepan, combine the diced tomatoes, hot sauce, marjoram and fennel and bring to a boil. Reduce heat and simmer 5 minutes. Season with salt and pepper to taste. Set aside.
2. Pierce squash several times with a knife.
3. Microwave 10 - 12 minutes. Remove and let stand additional 5 minutes to finish steaming.
4. Cut in half. Remove seeds. Run fork along pulp to form "noodles". Set aside.
5. Preheat oven to 350 degrees.
6. Combine ground beef, onions, green peppers, garlic, parsley, basil, oregano and salt & pepper in a medium bowl and mix. Remove stems finely chop them. Add to ground beef mixture. Stuff into mushroom caps, rounding tops.
7. Pour tomato sauce into shallow casserole dish large enough to hold mushrooms in single layer. Place mushrooms, stuffing side up in sauce and cover.
8. Bake 20 minutes and remove cover. Sprinkle with Parmesan cheese. Continue baking uncovered 15 minutes. Serve with spaghetti squash.
Serving Size: Makes 4 servings
2. Pierce squash several times with a knife.
3. Microwave 10 - 12 minutes. Remove and let stand additional 5 minutes to finish steaming.
4. Cut in half. Remove seeds. Run fork along pulp to form "noodles". Set aside.
5. Preheat oven to 350 degrees.
6. Combine ground beef, onions, green peppers, garlic, parsley, basil, oregano and salt & pepper in a medium bowl and mix. Remove stems finely chop them. Add to ground beef mixture. Stuff into mushroom caps, rounding tops.
7. Pour tomato sauce into shallow casserole dish large enough to hold mushrooms in single layer. Place mushrooms, stuffing side up in sauce and cover.
8. Bake 20 minutes and remove cover. Sprinkle with Parmesan cheese. Continue baking uncovered 15 minutes. Serve with spaghetti squash.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 309.7
- Total Fat: 10.7 g
- Cholesterol: 72.5 mg
- Sodium: 801.8 mg
- Total Carbs: 23.3 g
- Dietary Fiber: 6.9 g
- Protein: 34.4 g
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