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Portobello Mushrooms and Pasta

 
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Portobello Mushrooms and Pasta Portobello Mushrooms and Pasta Portobello Mushrooms and Pasta

This was excellent - I had to add in a few button mushrooms because I didn't have enough portobello's but I don't think it altered the flavor too much. My whole family (including my 3 year old) loved it. I served it over spaghetti that I had whipped up earlier in my pasta machine. It was a very quick and easy dish to prepare that would easily be worthy of company...bravo!

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Cholesterol, Trans-fat Free, High Fiber
 

Ingredients

1 ½ pounds mushrooms, portabello
¼ cup olive oil
3 each garlic cloves
fresh, chopped
3 tablespoons parsley leaves
½ cup Parmesan cheese
optional
1 x salt
to taste
*
1 teaspoon black pepper
1 pound pasta
cooked

Directions

Rinse the portobello mushrooms well, drain, dry and cut off the stems.

Cut the mushrooms into thick strips and then into medium chunks.

In a large skillet, heat the oil over medium to medium high heat, and sauté the garlic until golden brown, about 3 minutes.

Add the mushrooms and saute, until well browned, about 8 minutes.

Add the parsley, parmesan if using, salt and pepper and stir together.

Serve over hot pasta.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 319g (11.3 oz)
Amount per Serving
Calories 65027% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 211mg 9%
Total Carbohydrate 32g 32%
Dietary Fiber 7g 26%
Sugars g
Protein 49g
Vitamin A 5% Vitamin C 9%
Calcium 19% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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