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Another tasty dish from !

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These mushrooms are my own recipe, and I made them with sausage that I made at school.

Italian Sausage Stuffed Mushrooms

8 oz hot Italian sausage
1 slice finely chopped onion
1/4 green pepper, finely diced
dash of pepper
dash salt
12 large mushroom caps
oil
Parmesan cheese, grated
Asiago cheese, grated

1. Cook Italian sausage, onion, green pepper, and some finely chopped mushroom stems in a skillet, then drain fat. Season with salt and pepper.

2. Process meat mixture in food processor for a few seconds to give it a finer texture.

3. Coat mushroom caps with oil. Fill mushroom caps with meat mixture.

4. Top caps with grated cheese.

5. Cover with foil and bake at 350 about 20 minutes.
Yield: 12 mushrooms




Garden Pasta

1 lb Spaghetti, uncooked (or any pasta)
4 medium tomatoes, seeded and chopped
1 15-oz. can Italian-flavor tomato sauce
2 tbsp. chopped fresh basil
dash of pepper
1 Tbs vegetable oil
1 lb fresh asparagus, cut into 1-inch pieces
1 medium yellow squash, halved and thinly sliced
1 medium bell pepper, cut in 1/2-inch pieces
Parmesan cheese, grated

1. Prepare pasta according to package directions; drain.

2. In a large saucepan, combine tomatoes, tomato sauce, basil and black pepper; mix well and bring to a boil. Reduce heat, cover and simmer 20 minutes. Remove cover and cook, stirring occasionally, 15 to 20 minutes longer, or until slightly thickened.

3. In a large skillet, heat oil over medium-high heat. Add asparagus, squash and bell pepper. Stir-fry until vegetables are tender. Combine pasta with vegetable mixture and toss well. Spoon tomato sauce over pasta and sprinkle with Parmesan cheese.

Servings: 6

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being