Recipe - Baked Portobellos Romanesque

6 ounce Portobello mushrooms
One half pound Spaghetti
Salt and pepper
One half cup Favorite broth
1 cup Chopped onion
1 cup Chopped red pepper or
eggplant, or One half cup each
1 Garlic clove, minced
2 tablespoon Fresh minced parsley
1 cn (16 ounces) tomato sauce
1 teaspoon Vegetarian Worcestershire
sauce
One half teaspoon Dried oregano
One fourth cup Grated fatfree Parmesan
cheese

modified from recipe #320 in "365 Ways to Cook Chicken"

Preheat oven to broil. Bring a large pot of water to boil. Clean mushrooms,
season with salt and pepper, and broil for a few minutes on both sides.
Meanwhile, cook pasta in boiling water til al dente. Cut the mushrooms into
long strips about One half wide. Drain pasta, place in a casserole dish lightly
sprayed with Pam, and top with mushrooms. Decrease oven temperature to 350
degrees Fahrenheit.

Bring broth to boil in frying pan. "Saute" onions, garlic, parley, and
peppers/eggplant in broth for about five minutes. Add tomato sauce,
Worcestershire sauce, and oregano and cook two more minutes. Pour over
pasta and mushrooms. Sprinkle with cheese.

Cover and bake for about 30 minutes.

Posted by Michelle Dick, FATFREE listowner, while list was down.

From: ToddAllen@aol.com

Date: Wed, 25 Sep 96 04:17:35 PDT