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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Garlic Butter Pasta Stuffed Mushrooms HOR - Sn 22/Ep 2261 Recipe

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This recipe for Garlic Butter Pasta Stuffed Mushrooms HOR - Sn 22/Ep 2261, by , is from Ms. J's Favorite Dishes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1 1/2 cups spaghetti

6 large portobello mushrooms, caps and gills removed

1 1/4 sticks of butter

Salt and freshly ground pepper

4 slices bacon

3 cloves garlic, chopped

1/4 cup heavy cream

1 cup Parmesan cheese, divided

Salt and freshly ground pepper

6 slices mozzarella

6 slices of provolone

Fresh parsley, chopped, for garnish

Preheat the oven to 400 degrees.

Cook spaghetti according to box directions, drain and set aside.

On a baking sheet, add mushrooms. Hollow out the inside of them, leaving empty mushroom tops. In the center of each mushroom, place 1 cube of butter and season with salt and pepper.

Bake the mushrooms in the oven for 10 to 15 minutes until the mushrooms are soft but still holding their shape. Next, turn the oven to low broil.

Meanwhile, in a large saucepan on medium to high heat, cook the bacon until crispy, then remove from the pan and roughly chop. In the same pan on medium high heat, add the butter and melt, followed by the garlic and sauté for 2 minutes until fragrant. Remove the pan from the heat.

Add the cooked pasta and chopped bacon back into the pan along with the cream and a half cup of Parmesan. Stir together to coat everything.

Using a fork, swirl the pasta into rounds and place into the mushrooms. Sprinkle with the remaining Parmesan. Add the mozzarella and provolone and place in the oven on low broil for 3 to 4 minutes until the cheese is golden and bubbling. Sprinkle with the chopped parsley and serve.




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