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Add a photoServings: 4
Ingredients
- 6 ounce Portobello mushrooms
- 1/2 lb Spaghetti Salt and pepper
- 1/2 c. Favorite broth
- 1 c. Minced onion
- 1 c. Minced red pepper or possibly eggplant, or possibly 1/2 c. each
- 1 x Garlic clove, chopped
- 2 Tbsp. Fresh chopped parsley
- 1 can (16 ounces) tomato sauce
- 1 tsp Vegetarian Worcestershire sauce
- 1/2 tsp Dry oregano
- 1/4 c. Grated fatfree Parmesan cheese
Directions
- Preheat oven to broil. Bring a large pot of water to boil. Clean mushrooms, season with salt and pepper, and broil for a few min on both sides.
- Meanwhile, cook pasta in boiling water til al dente. Cut the mushrooms into long strips about 1/2 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/fry" onions, garlic, parley, and peppers/eggplant in broth for about five min. Add in tomato sauce, Worcestershire sauce, and oregano and cook two more min. Pour over pasta and mushrooms. Sprinkle with cheese.
- Cover and bake for about 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 4 | 6% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 746mg | 31% |
| Potassium 742mg | 21% |
| Total Carbs 13.88g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 8.24g | 5% |
| Protein 3.76g | 6% |
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