Portobello mushrooms and pasta

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Mushroom, portobellos
¼ cup Olive oil
3 Cloves garlic fresh --
Chopped
3 tablespoons Parsley
1 teaspoon Black pepper
1 pounds Pasta, cooked

Directions

Rinse the portobello mushrooms well, drain, dry anbd cut off the stems.

Cut the mushrooms into thick strips an trhen into medium chunks. In a large skillet, heat the oil and saute the garlic until golden brown.

Add the mushrooms and saute until well browned. Add the parsley, salt and pepper and stir together. Serve over hot pasta.

Recipe By : Stamford advocate From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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