Italian Source Mushroom Recipe
Calories 480, Total Fat 20g, Cholesterol 60mg, Sodium 220 mg, Total Carbohydrates 71g
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Ingredients
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Ingredients
Method
Directions
Prepare the Mushrooms
Preheat your oven to 400°F (200°C). Clean the Portobello mushrooms and remove the stems. Brush both sides with olive oil and sprinkle with salt and black pepper. Place them on a baking sheet.
Roast the Mushrooms
Roast the mushrooms in the preheated oven for about 20 minutes, or until tender and slightly caramelized.
Make the Sauce
In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the vegetable broth and crushed red pepper flakes, cooking for another 2 minutes.
Combine Pasta and Sauce
Add the cooked pasta to the skillet, tossing to coat well with the sauce. Add in the chopped fresh basil and half of the grated Parmesan cheese, stirring until well combined.
Serve
Remove the roasted mushrooms from the oven and serve them on top of the pasta. Garnish with the remaining Parmesan cheese and additional basil if desired.
