Shelly's Recipe

PORTOBELLO PARMESAN

Category: Mushrooms

1 tsp olive oil
1 lb sliced Portobello mushrooms
1 tsp dried oregano
Salt and freshly ground black pepper
11/2 cups low-fat, low-sodium tomato sauce
1 cup fresh basil, torn into large pieces
1/2 cup shredded, part-skim milk mozzarella cheese
1/2 cup grated parmesan cheese
1/4 lb linguine, cooked according to pkg directions

Heat oil in a large nonstick skillet over medium-high heat. Add the mushrooms and sprinkle with the oregano and salt and pepper to taste. Cook for 3 minutes.

Add the tomato sauce and basil and mix well. Sprinkle shredded mozzarella over the sauce and cover the skillet. Simmer 5 minutes to warm the sauce and melt the cheese. Remove from heat and spoon parmesan cheese on top. Serve over linguine. Serves 2