Recipe - Portobello Mushrooms With Pasta And Tomato Sauce

One half cup Flour
1 tablespoon Bayou Blast {Emeril’s
Creole Seasoning}; see *
Note
One fourth cup Olive oil
4 Portobello mushrooms; ea 4”
5” dia, rinsed, stemmed
4 cup Cooked angel hair pasta
Homemade Tomato Sauce; see *
Note
One half cup Coarselygrated Parmesan
cheese

* Note: See the “Bayou Blast {Emeril’s Creole Seasoning}” and “Homemade
Tomato Sauce” recipes which are included in this collection.

On a small plate blend flour and Bayou Blast. Dredge mushrooms thoroughly
in seasoned flour, shaking off any excess. In a large skillet heat oil over
high heat and add mushrooms top side first. Cook until goldenbrown, about
1 minute each side. Divide pasta among 4 pasta plates and top each with one
mushroom, top side up, and Homemade Tomato Sauce over pasta. Sprinkle with
cheese. This recipe yields 4