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Date of last review
Sun November 8, 2009
This is a delicious, company worthy dish. A bit on the expensive side because of the portabellas, but well worth it!
2 lbs ground beef
1 onion, chopped
1 tsp minced garlic from a jar, or fresh pressed
Salt and pepper
1-24 ounce jar spaghetti sauce (I use my favorite-Classico, less sugar than most) 2--10 ounce packages frozen spinach, thawed and drained
1--8 ounce package cream cheese
1 large egg 4 large portabella mushrooms-thinly sliced (about 1/4" or a bit less if you need more to have enough for the layers)
8 ounces shredded mozzarella cheese
How To Prepare:
Preheat the oven to 375. Brown the onions, garlic and ground beef. Salt to taste. Drain grease off if necessary. Mix in the spaghetti sauce and heat until bubbling, stirring occasionally.
Meanwhile, soften the cream cheese, whisk in the egg, then using a fork, mix in the spinach. Spray or lightly grease a 9" by 13" glass pan. Layer twice (or 3 times if you have enough mushrooms)in this order: 1) meat & tomato sauce
2) spinach crm cheese mixture
4) mozzarella Repeat 1-2 more times. Sprinkle top with parmesan cheese. Cover with foil (making sure it is not touching the cheese) and bake at 375 for 20 minutes. Uncover and bake for an additional 10-15 minutes until bubbling and slightly brown. Let sit 10 minutes before serving. Enjoy!
Number of Servings:
Effort (Easy, Average, Difficult):
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