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Reviews Date of last review
Fri November 11, 2005
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 pound ground beef
4 Italian sausage links -- (4
to 5) mild or hot
1 medium onion
garlic salt to taste
pepper to taste
6 large Portabello
1 large container ricotta
1 egg
Lots of grated mozarella
Canned spaghetti sauce (or
make your own)

How To Prepare: Preheat oven to 350
degrees. Remove sausage
meat from casings. Brown
sausage and ground beef
with onions, adding garlic
salt and pepper to taste.
Wash mushrooms and
scrape out the black gills.
Beat egg into ricotta
cheese. Spread a small
amount of spaghetti sauce
in a large baking dish or
shallow roasting pan to
prevent sticking.
Generously pack each
mushroom cap with ricotta
mixture and place in the
baking dish or roasting pan
ricotta side up. Top each
cap with a handful of the
grated mozarella. Then top
each cap with a with a
generous amount of the
meat/onion mixture. Top
each cap with another
handful of mozarella. Pour
spaghetti sauce over the
each cap and around the
bottom of the pan. Top with
the remaining mozarella
cheese. Bake at 350 for
30-35 degrees. Allow to
cool for about 10 to 15
Number of Servings: 10
Carbs per serving - include all nutritional information if known: no counts provided
Effort (Easy, Average, Difficult): Easy

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