MEATBALL STUFFED MUSHROOMS

Meatball Stuffed Mushrooms image

Provided by Teresa Horn @Teresa_Horn

Categories Beef

Number Of Ingredients 10

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15 - meatballs (cooked), already made and or homemade
1 can(s) 28 ounces of peeled whole tomatoes, save juice
15 large whole button mushrooms, stems removed
1 medium onion cut in half, medium diced
2 cup(s) shredded marbled cheddar cheese, or cheese of choice
1 tablespoon(s) garlic powder
2 teaspoon(s) oregano
1 teaspoon(s) sea salt
1 teaspoon(s) black pepper
2 tablespoon(s) dried parsley

Steps:

Preheat oven to 350 degrees. I used already made frozen meatballs then heated them in the oven on a cookie sheet. If you make home made ones precook them as well. In a 8 x 11 casserole dish pour in the tomato juice from the can. Then in rows of 5 long place your mushrooms open ends up. In between the mushrooms add the whole peeled tomatoes adjusting them as you go.
Once you have them all neatly arranged then add the meatballs into the mushrooms. Then season them all very well making sure each one has seasoning on them.
Using your hand make sure to add the onion all around the dish so all mushrooms have a generous amount around them.
Then using your hand add the cheese making sure that they are all covered very nicely.
Put the casserole dish into your preheated oven and cook for 35 to 40 minutes depending on your oven. Waiting till cheese is golden brown and the juices are bubbling around the edges. Let cool for a little while and serve. Enjoy ;)
Depending on the size of your casserole dish this recipe can be doubled and or made into larger amounts. Just keep arranging the ingredients till it all fits into the size baking dish you are using.