Baked portobellos romanesque
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Portobello mushrooms |
| ½ | pounds | Spaghetti |
| Salt and pepper | ||
| ½ | cup | Favorite broth |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped red pepper or eggplant, or 1/2 cup each |
| 1 | Garlic clove, minced | |
| 2 | tablespoons | Fresh minced parsley |
| 1 | can | (16 ounces) tomato sauce |
| 1 | teaspoon | Vegetarian Worcestershire sauce |
| ½ | teaspoon | Dried oregano |
| ¼ | cup | Grated fatfree Parmesan cheese |
Directions
modified from recipe #320 in "365 Ways to Cook Chicken" Preheat oven to broil. Bring a large pot of water to boil. Clean mushrooms, season with salt and pepper, and broil for a few minutes on both sides.
Meanwhile, cook pasta in boiling water til al dente. Cut the mushrooms into long strips about ½ wide. Drain pasta, place in a casserole dish lightly sprayed with Pam, and top with mushrooms. Decrease oven temperature to 350 degrees Fahrenheit.
Bring broth to boil in frying pan. "Saute" onions, garlic, parley, and peppers/eggplant in broth for about five minutes. Add tomato sauce, Worcestershire sauce, and oregano and cook two more minutes. Pour over pasta and mushrooms. Sprinkle with cheese.
Cover and bake for about 30 minutes.
Posted by Michelle Dick, FATFREE listowner, while list was down.
From: ToddAllen@...
Date: Wed, 25 Sep 96 04:17:35 PDT