Stuffed Mushrooms with Fettuccine

[Guest guest]

Stuffed Mushrooms with Fettuccine

 

2 pkg. (9 oz. ea.) fresh or dried spinach fettuccine

1/3 cup extra virgin olive oil (EVOO)

1 TB dried basil

2 cloves garlic, minced

1 pkg. (6-1/2 oz.) garlic and herb spreadable cheese

16 large mushrooms, 2 " diameter, rinsed and stems removed

 

Prepare barbecue grill for direct cooking.

 

Cook fettuccine according to package directions. Drain; return to sauce pan,

and set aside.

 

Combine oil, basil and garlic in small bowl; pour over cooked pasta. Toss

well;

set aside.

 

Cut aluminum foil into 4 large squares. Spoon about 1 tablespoon cheese into

each mushroom cap. Place four mushroom caps, cheese side up, in center of

each square. Fold aluminum foil to close, leaving small air pocket directly

above

cheese.

 

Place packets on grid. Grill over hot coals 5 minutes or until mushroom caps

are

fork tender. Remove from grill.

 

Transfer fettuccine to serving bowl. Remove mushroom caps from packets;

arrange

over fettuccine. Serve immediately.

 

Serves: 4 to 6.

 

Nutrition Information:

Per serving = Sodium 1270 mg, Protein 26 g, Fiber 3 g, Carbs 77 g,

Cholesterol 32 mg, Total Fat 36 g, Calories 736.

 

Diabetic Exchanges: Meat 1-1/2, Starch 5, Fat 6.