I know – the names a bit long. But it gets the point across. πŸ™‚

I made this as a side dish for my grandmother’s dinner on Saturday. She loves pasta, but she’s really not allowed to eat very many carbs. I thought of stuffing Portobello mushrooms with angel hair (her favorite) to incorporate the pasta, but in a way that it’s not too much, and not a tiny bit of random pasta sitting on the plate. πŸ™‚

I found the recipe for the sauce on dlife.com – the rest I just made up.

We loved this dish! Very good and healthy. πŸ™‚ I’d definitely do this again.

Ingredients:
4 large portobello mushrooms, stems and gills removed
About 2 ou Angel Hair pasta
1/4 c zucchini, small cubes
Small tomato, chopped

6 T lemon juice
1/4 t tabasco sauce
6 T fresh cilantro, chopped
Salt & pepper to taste

Directions:
Whisk together the lemon juice, tabasco, cilantro, salt and pepper. Allow flavors to blend for about 30-45 minutes.

Cook the pasta according to package directions.

Put a bit of olive oil into a large skillet.

Brush the mushrooms with the sauce mixture, and place in the skillet over medium heat. Cook for about 2-3 minutes per side, until tender.

Meanwhile, in a small skillet, saute the tomatos and zucchini in a bit of olive oil, until tender.

In a medium bowl, toss together the pasta, tomatos, zucchini and remaining sauce (or to taste).

Place the mushrooms on a dish and stuff with 1/4 of the pasta mixture.

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