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Portobello Mushrooms & Pasta

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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

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

Amount Measure Ingredient Features
680.4 g mushrooms, portabello
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59 ml olive oil
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3 each garlic cloves
fresh, chopped
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45 ml parsley leaves
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118 ml Parmesan cheese
optional
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1 x salt
to taste
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5 ml black pepper
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453.6 g pasta
cooked
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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 Arrow up button

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Nutrition Facts

Serving Size 319g (11.3 oz)
Amount per Serving
Calories 65027% 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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