pasta - Portobella Pomoodoro

[Guest guest]

* Exported from MasterCook *

 

Portabella Pomodoro

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cloves garlic -- minced

1 can Pomodoro (plum) tomatoes -- whole or chunks (1 to 8)

2 portabella mushrooms - cut into chunks

2 t capers

salt & pepper to taste

1/4 C balsamic vinegar

8 oz penne pasta - cooked

 

Sauté minced garlic in 2 oz balsamic vinegar until translucent. Add plum

tomatoes, crushing them as they slowly cook. (If plum tomatoes are not

available, use small firm ripe tomatoes or a ready made tomato sauce.) Add

capers, portabella mushrooms. Cook at low heat until portobellos are tender.

Just before serving, add salt & pepper to taste.

 

Toss with penne pasta, while tossing gradually add remaining balsamic vinegar,

testing until preferred taste is reached. Sprinkle with soy parmesan cheese.

 

4 servings, each 253 calories: 8% from fat (2.17 g), 77% from carbohydrates

(50.2 g), 15% from protein (9.8 g). Sodium 204 mg, Fiber 1.3 g.

 

Healing Heart Hint:

This dish is designed to be used with Portabella mushrooms, a larger, hardier

relative of the White (common) and Crimini mushrooms. They can be found up to 6

inches in diameter. Portabellas (sometimes labeled " Portobello " ) have a longer

growing cycle than Whites and Criminis, resulting in a deep, meat-like texture

and flavor.

 

Portabellas have a shelf life of 7 to 10 days if kept refrigerated in a paper

bag. Although their price per pound is high, they are not expensive, considering

the amount of mushroom for weight.

 

For a special treat, put a whole portabella mushroom in your favorite marinade,

or just sprinkle with your favorite seasonings, and grill until done. This can

be served as a " filet " with a fat-free gravy or sauce, or placed in a

whole-wheat hamburger bun will all the trimmings for a gourmet deli sandwich.

 

A caper is a small berry that grows in the Mediterranean area. They are fat free

and are usually pickled in brine. Most large supermarkets stock capers in small

jars in the pickle section.

 

 

 

 

 

Source:

" http://heart.kumu.org/portpomo.html "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 8 Calories; trace Fat (0.9% calories from

fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

156mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0