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(OZ) STUFFED PORTABELLA Recipe

   
 

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     (OZ) STUFFED PORTABELLA

Category   Entrees - Maindishes
Sub Category   None
Servings   1
Preptime   35-40 minutes

Ingredients
1 Lg. PORTABELLA MUSHROOM cap
1/4 lb. GROUND CHUCK
5 Tbl. reg. PREGO SPAGHETTI SAUCE - divided
2-3 Lg. pinches shredded MOZZARELLA
(optional) 2 Tbl. OLIVE OIL
1 Tbl. fine-diced GREEN BELL PEPPER
1 Tbl. fine-diced ONION
grated PARMESAN
SALT
 

Instructions
Preheat oven to 350. Using a spoon, VERY carefully pry out stem and scrape frills from portabella cap. Mince stem. [OPTIONAL- brush top of cap with olive oil and bake open side down for about 15 min. while all else is prepared - then flip cap over]. Sprinkle inside of cap with salt (do not skip this step). Sprinkle with mozzarella. Place in smallest possible baking dish.
Meanwhile, on stovetop, scramble ground chuck with onions, peppers, and minced stem until meat is done. Drain and mix with 3 Tbl. of the Prego.
Stuff/heap mixture on mushroom. Top with remaining 2 Tbl. Prego, then sprinkle generously with grated parmesan.
Bake uncovered at 350 for about 15-20 minutes.
Serving Suggestions
Serve with a hunk of French bread and a garden salad topped with Ranch.


Originally Submitted
11/30/2010





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