This easy and quick recipe can be used as a tasty side dish or a
complete Vegetarian meal. Using the jarred pasta sauce saves a lot of prep time.
4-6 extra large portobello mushrooms, stems removed
Cooking spray
3/4 cup of your favorite variety of pasta sauce
1 16 oz can cannellini beans, rinsed and well drained
1/2 cup panko or Italian breadcrumbs
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup ricotta cheese
1/4 teaspoon salt
1/4 teaspoon garlic powder� teaspoon rosemary, rubbed
Balsamic vinegar
Preheat broiler.
Remove brown gills from the undersides of mushrooms using a spoon; discard gills. Clean with a damp paper towel. Place mushrooms, gill sides down, on a baking sheet coated with cooking spray. Broil the mushrooms on each side for a couple minutes.
While mushrooms broil, combine the ricotta cheese and salt, garlic powder and rosemary. Spread about 2 T of mixture in each mushroom cap. Spoon about 3 T pasta sauce over the ricotta. Divide beans evenly among caps. Sprinkle with mozzarella and top with breadcrumbs. Broil about 5 minutes or until cheese melts and breadcrumbs brown nicely.
Serve drizzled with balsamic vinegar if desired.
Adapted from Cooking Light magazine
Melanie Barb aka Mellbrb
1 lb bulk pork sausage
2 pkg cream cheese (soften it first)
1 can diced tomatoes
Brown sausage and drain. Add to cheese and tomatoes and stir until cheese is melted. Serve with tortilla chips.
We added some spices and next time we will use spicier sausage but all liked it and it was very good.
Dawn F. aka FobersWife
2 lbs. cubed steaks
salt
pepper
flour (for dredging)
1 (1 ounce) package onion gravy mix
1 (10 1/2 ounce) can cream of mushroom soup
2 cups water
4 servings
8 hours 15 minutes (15 mins prep)
Salt and pepper the steak to your liking, then dredge in the flour. Fry steak until brown and place in crock pot. Add water, soup, and gravy mix. Cover and cook on low 6 to 8 hours. Serve with mashed potatoes or rice.
Mary Hartin aka munchkin82462