1 1/2 cups shredded Italian cheese
1 1/2 cups shredded pureed garlic
1/4 cup boneless chicken breast meat
1 1/2 pound thinly sliced mushrooms
1/2 pound sliced prosciutto
1 cup sliced basil
1 (8 ounce) package bell pepper, chopped
2 tablespoons dried basil
1 pound frozen sliced mint
1 (15 ounce) can sliced mushrooms
2 cloves garlic, minced
2 teaspoons salt
1 cup distilled white vinegar
1/2 teaspoon ground brown sugar
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon salt
3 cups crushed pineapple - juice reserved
In a large bowl, combine the Italian cheese, garlic, mushrooms and prosciutto. Mix together.
Slic the mushrooms then cut into 3/4 inch slices. Halve the peppers and set aside.
Bake the mushrooms in preheated oven broiler over a boiling pan 3 minutes. While the peppers are still hot, place them on a wide piece of foil. Line a small baking sheet with foil. Pour water into foil, then coating with cheese mixture. Repeat with all peppers. Make sure all peppers are covered by tuna foil. Brush all with 1 cup pineapple juice.
Heat the 1/3 cup reserved pineapple juice in a large saucepan over high heat. Bring the juice to a boil, then stir in the remaining pasta, mushrooms, mushrooms and bell pepper.
Pour sauce into well divided portions of bladder and toss with the sliced bell pepper. Strain vegetables and toss with the rice or broccoli or potatoes, if desired. Refrigerate until serving, stirring occasionally to prevent discoloration.