1 (10 ounce) can sliced mushrooms, drained
1 1/2 tablespoons olive oil
3/4 teaspoon ground ginger
3/8 teaspoon ground cloves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried basil basil or to taste
1/2 teaspoon dried rosemary
1/2 teaspoon crushed red pepper
1 cup chopped fresh parsley leaves
1 cup diced celery
2 cups lemon juice
1 tablespoon butter
1 cup plain low fat yogurt
In a blender, blend mushrooms, olive oil, ginger, cloves, oregano, basil, basil, rosemary, crushed red pepper, eggs, parsley, celery and lemon juice. Cover and chill at least 2 hours.
Preheat an outdoor grill for high heat.
Place the spaghetti mixture on the prepared table. Spoon half the mushrooms mixture over the spaghetti. Spread remaining mushroom mixture over the spaghetti.
Brush with butter and lightly sandwich marinated spaghetti over mushroom mixture. Spread lemon yogurt over meat. Repeat this over all. Brush the mushroom mixture generously over the meat and vegetables.
Place meat mixture on meat mixture and spread with yogurt.
Bake uncovered in a 350 degree F (175 degree C) oven for 1 hour, brushing with lemon yogurt when desired. Turn over, brush with butter and continue baking until meat is tender.
⭐ ⭐ ⭐ ⭐ ⭐