| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegetarian | Pasta | 1 | Servings |
INGREDIENTS
| 1 | t | Chopped garlic |
| 4 | oz | Fresh mushrooms, cleaned and |
| thinly sliced | ||
| 2 | oz | Sherry |
| 1 | T | Fatfree Parmesan cheese |
| Salt, pepper & parsley to | ||
| taste |
INSTRUCTIONS
Date: Mon, 5 Feb 1996 16:11:26 -0500 From: "Lucinda J. Rasmussen" <lrasmuss@cc-mail.pica.army.mil> Saute garlic in a little water. Add mushrooms and cook until they release their water. Stir in sherry and cheese. Heat until cheese melts and the mixture thickens. Add salt, pepper and parsley to taste. This made enough for one serving over pasta. Would also be great over toast (ala crostini). Although the uncooked ff parmesan was pretty grainy, it became pretty good and creamy when heated. FATFREE DIGEST V96 #36 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 109
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 9.5mg
Potassium: 422.3mg
Carbohydrates: 9.2g
Fiber: 1.2g
Sugar: 2.3g
Protein: 3.8g