Portobello Parmesan

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McClatchy-Tribune

In this hearty vegetarian dish, a takeoff on traditional eggplant parmesan, meaty portobello mushrooms are dressed in a rich tomato sauce and covered with mozzarella and Parmesan cheese.

The entree ingredients are placed in a skillet and cooked in eight minutes. The side dish is made with whole-wheat linguine. It can be found fresh or dried. Either works well here.

 

Portobello Parmesan

1 teaspoon olive oil

1 pound sliced portobello mushrooms

1 teaspoon dried oregano

Salt and freshly ground black pepper

1 1/2-cups low-fat, low-sodium tomato sauce

1 cup fresh basil, torn into large pieces

1/2 cup shredded, part-skim milk mozzarella cheese

1/2 cup grated Parmesan cheese

1. Heat oil in a large nonstick skillet over medium-high heat. Add the mushrooms and sprinkle with the oregano and salt and pepper to taste. Cook for 3 minutes.

2. Add the tomato sauce and basil and mix well. Sprinkle shredded mozzarella over the sauce and cover the skillet.

3. Simmer 5 minutes to warm the sauce and melt the cheese. Remove from heat and spoon Parmesan cheese on top.

Per serving: 336 calories, 27 grams protein, 26 grams carbohydrates, 15 grams fat, 40 milligrams cholesterol, 571 milligrams sodium, 6 grams dietary fiber

 

Linguine

Makes 2 servings

1/4 pound whole wheat linguine

1 teaspoon olive oil

Salt and ground black pepper

1. Place a large saucepan with 3 to 4 quarts of water on to boil. Add linguine and cook according to package directions.

2. Drain and toss with olive oil and add salt and pepper to taste. Place linguine on dinner plates and top with Portobello Parmesan.

Per serving: 218 calories, 38 grams protein, 43 grams carbohydrates, 3 grams fat, no cholesterol, 5 milligrams sodium, 5 grams dietary fiber