| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meatless | 2 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 1 | ts | Olive oil |
| 1/2 | c | Sliced fresh mushrooms |
| 1/4 | c | Finely chopped onion |
| 2 | Cloves garlic, minced | |
| 2 | tb | Chopped fresh parsley |
| 3/4 | ts | Dried whole basil |
| 1/2 | ts | Sugar |
| 1/2 | ts | Dried whole oregano |
| 1/8 | ts | Salt |
| 29 | oz | No-salt-added whole tomatoes, (2 cans) drained and chopped |
INSTRUCTIONS
Coat a saucepan with cooking spray; add oil, and place over medium heat until hot. Add mushrooms, onion, and garlic; saute 3 minutes. Add parsley and remaining ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring frequently. Yield: 2 cups (serving size: 1/2 cup). Per serving: 126 Calories; 3g Fat (22% calories from fat); 5g Protein; 23g Carbohydrate; 0mg Cholesterol; 191mg Sodium Serving Ideas : Serve warm. Recipe by: Cooking Light, May/Jun 1993, page 96 Posted to MC-Recipe Digest V1 #397 by igor@digex.net on Jan 28, 1997.
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