Portobello Mushrooms, Pasta and Fresh Tomato Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables
Amount Measure Ingredient -- Preparation Method
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2 c Fresh tomato sauce
1/2 lb Angel hair pasta
1/2 c Flour
1 tb Emeril's Creole Seasoning
1/4 c Olive oil
4 Portobello mushrooms (4-5" diameter) --
- rinsed & stemmed
1/2 c Fresh Parmesan cheese --
- coarsely grated
Prepare the fresh tomato sauce, and keep warm
Meanwhile, combine the flour with the Creole seasoning until
thoroughly blended. Dredge the mushrooms thoroughly in the seasoned
flour, shaking off any excess.
Heat the remaining oil in a large skillet over high heat. When the
oil is hot and almost smoking, add the mushrooms, top side first, and
saute them until golden brown, for about 1 minutes on each side.
Remove from skillet.
Cook pasta and drain.
To serve, mound 1/2 cup of pasta in each pasta bowl. Place
1 mushroom, top side up, on each pasta serving. Nap with 1/2 c of
sauce, and sprinkle with 2 tb of the Parmesan.
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Per serving: 754 Cal; 50 g Fat (59% cal from fat); 12 g Protein;
67 g Carbs; 3 mg Cholesterol; 1795 mg Sodium
