Portobello Mushrooms With Pasta And Tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce09 | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Flour |
| 1 | T | Bayou Blast – {Emerils |
| Creole Seasoning} see * | ||
| Note | ||
| 1/4 | c | Olive oil |
| 4 | Portobello mushrooms, ea 4 | |
| 5 dia rinsed stemmed | ||
| 4 | c | Cooked angel hair pasta |
| Homemade Tomato Sauce, see * | ||
| 1/2 | c | Coarsely-grated Parmesan |
| cheese |
INSTRUCTIONS
Note: See the Bayou Blast - {Emerils Creole Seasoning} and Homemade
Tomato Sauce recipes which are included in this collection. On a small
plate blend flour and Bayou Blast. Dredge mushrooms thoroughly in
seasoned flour, shaking off any excess. In a large skillet heat oil
over high heat and add mushrooms top side first. Cook until
golden-brown, about 1 minute each side. Divide pasta among 4 pasta
plates and top each with one mushroom, top side up, and Homemade
Tomato Sauce over pasta. Sprinkle with cheese. This recipe yields 4
servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From
the TV FOOD NETWORK - (Show # EE-001 broadcast 01-20-1997) Downloaded
from their Web-Site - http://www.foodtv.com Formatted for MasterCook
by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 Recipe
by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 870
Calories From Fat: 301
Total Fat: 34g
Cholesterol: 69.7mg
Sodium: 1448.1mg
Potassium: 401.9mg
Carbohydrates: 93.3g
Fiber: 2.9g
Sugar: <1g
Protein: 45g