Portobello mushrooms & pasta

Yield: 4 Servings

Measure Ingredient
1½ pounds Mushroom, portobellos
¼ cup Olive oil
3 Cloves garlic fresh --
Chopped
3 tablespoons Parsley
1 teaspoon Black pepper
1 pounds Pasta, cooked

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

Cut the mushrooms into thick strips an trhen into medium chunks. In a large skillet, heat the oil and saute the garlic until golden brown.

Add the mushrooms and saute until well browned. Add the parsley, salt and pepper and stir together. Serve over hot pasta.

Recipe By : Stamford advocate

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