Portobello Mushrooms & 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 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Low Cholesterol, Trans-fat Free, High Fiber
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.
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