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Lasagna-Stuffed Mushrooms

“Mushrooms stuffed with all the goodness of lasagna, without the noodles!”


Ingredients:


  • 1/4 pound

    lean ground beef

  • 1/2 cup

    fat-free small curd cottage cheese

  • 1

    egg

  • 1 tablespoon

    finely chopped green onion

  • 1 tablespoon

    chopped fresh parsley

  • salt and black pepper to taste

  • 1/4 cup

    prepared pasta sauce, divided

  • 6

    large fresh mushrooms, or more as needed, stems removed

  • 1/4 cup

    shredded mozzarella cheese, divided

Directions:


  • Preheat oven to 375 degrees F ( 190 degrees C). Spray Grease a 8×8 -inch baking pan.

  • Cook and stir the meat in a skillet over medium heat , breaking it apart as it cooks, until the meat is no longer pink , about 10 minutes. Mixing enter the cottage cheese, egg , onion , parsley, salt and pepper in a bowl until the mixture is well blended. Stir in the cooked beef.

  • Place the mushrooms, hollow sides to close to each other in the prepared baking dish . Spoon about 1 tablespoon of the cheese filling into the cavity of each fungus , and residual filling between fungi crowded.

  • Bake in the preheated oven until the cheese filling is set , about 15 minutes. Remove dish from oven and spread the pasta sauce evenly over the mushrooms . Sprinkle an even layer of mozzarella cheese over the sauce , send the dish in the oven and bake until the cheese bubbling and beginning to brown, about 5 minutes. Let the mushrooms stand 5 minutes before serving .


Lasagna-Stuffed Mushrooms

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