| 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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