Recipe - Baked Portabella Mushroom Mozzarella

4 One half ounce Portabella mushroom slices
2 tablespoon Extra virgin olive oil
1 tablespoon Toasted wheat germ
2 2/3 ounce Pasta zesta
Water to cook pasta
1 cup Chunky tomato sauce
One half teaspoon Garlic
One fourth teaspoon Basil
One half teaspoon Oregano
1 pn Red pepper flakes
3 ounce Mozzarella cheese; part skim
(Healthy Choice)
Chopped parsley; garnish

From: PatH phannema@wizard.ucr.edu

Date: Tue, 7 May 1996 16:01:52 0700 (PDT)

Recipe by: Hanneman

The idea: substitute portabella mushroom for the meat in a favorite Italian
recipe.

This served 2 easily and would have served 3. Prewarm/cook everything,
assemble it in a casserole, top with mozzarella and bake it about 15
minutes.

PastaZesta is a new product for us. It's a spaghetti, homemade, dried, flat
like soba, made of durum wheat, flavored with various we chose tomat and
basil. No eggs! Very light and flavorful. Cooks in 3 minutes. It comes
in a tan 8oz box and was near the bottled sauces. We recommend it. Made in
Canada.

STEP #1 Using a microwave proof dish, like a pyrex measure, combine the
tomato sauce, garlic, basil, oregano and red pepper flakes. Zap at 100% fo
about 2 minutes (700 watts). Stir and let stand.

MEANWHILE prepare the pasta.

STEP #2 Heat oil in skillet. Press some (what you can) wheat germ into th
slices of mushroom and saute over mediumhigh heat, turning once, about 1
One half to 2 minutes per side. Remove from heat.

STEP #3 Set oven temperature to 375oF. Place drained pasta in a shallow
casserole. Pour half the sauce on top and spread. Season with pepper (a
little salt). Sprinkle on remaining wheat germ, especially along the outer
edge where it will catch the sauce. Layer the mushroom slices on top of
that. Pour on the remaining sauce. Top with cheese. Top with parsley. Bake
about 15 minutes until cheese is melted and beginning to brown.

Nice served with asparagus.

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