Portabella Mushrooms & Pasta
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
mushrooms, portabello
|
|
| ¼ | cup |
olive oil
|
|
| 3 | cloves |
garlic
fresh, chopped |
|
| 3 | tablespoons |
parsley leaves
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | pound |
pasta
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
mushrooms, portabello
|
|
| 59 | ml |
olive oil
|
|
| 3 | cloves |
garlic
fresh, chopped |
|
| 45 | ml |
parsley leaves
|
|
| 5 | ml |
black pepper
|
|
| 453.6 | g |
pasta
cooked |
|
Directions
Rinse the portabella mushrooms well, drain, dry and cut off the stems.
Cut the mushrooms into thick strips an then into medium chunks.
In a large skil let, heat the oil and saut?? the garlic until golden brown.
Add the mushrooms and saut?? until well browned.
Add the parsley, salt an pepper and stir together.
Serve over hot pasta.
