No counts provided
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 mushrooms
1 large container ricotta cheese
Lots of grated mozarella cheese
Canned spaghetti sauce (or make your own)
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
Details about Ingredients , check your nearest American Store