Portabello Mushrooms, Pasta and Fresh Tomato Sauce

* Exported from MasterCook Mac *

Portabello Mushrooms, Pasta and Fresh Tomato Sauce

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Fresh Tomato Sauce
1/2 lb angel hair pasta
1/2 c flour
1 tb Emeril=D5s Creole Seasoning
1/4 c olive oil
4 portabello mushrooms each about 4-5=D3 in -- rins
ed & stemmed
diameter
1/2 c coarsely grated fresh Parmesan cheese

Prepare the Fresh Tomato Sauce, and keep warm

Meanwhile, combine the flour with the Creole Seasoning until thoroughly b
lended. Dredge the mushrooms thoroughly in the seasoned flour, shaking o
ff any excess.

Heat the remaining oil in a large skillet over high heat. When the oil i
s hot and almost smoking, add the mushrooms, top side first, and saute th
em until golden brown, for about 1 minutes on each side. Remove from ski
llet.

Cook pasta and drain.

To serve, mound 1/2 cup of pasta in each pasta bowl. Place 1 mushroom, t
op side up, on each pasta serving. Nap with 1/2 c of sauce, and sprinkle
with 2 tbs of the Parmesan.




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Per serving: 754 Calories; 50g Fat (59% calories from fat); 12g Protein;
67g Carbohydrate; 3mg Cholesterol; 1795mg Sodium