Portobello and Fettuccini - Kraft Recipes Top
Comida Kraft
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Portobello and Fettuccini

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Make It

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  • Wipe mushrooms off gently with a damp paper towel. Cut portobello mushrooms into quarters.
  • Heat butter and olive oil in a large deep pan to about 350 degrees F. Add slivered almonds and saute for about 1 minute. Then add the quartered portobello mushrooms, the onion flakes and the garlic powder. Saute, stirring constantly, for about 3 minutes.
  • To heat pre-cooked fettuccini, follow package directions, once heated through, keep pasta warm until topping is finished cooking.
  • Arrange fettuccini on a large platter, top with mushroom mixture and sprinkle shredded parmesan cheese over the top. Fresh cilantro for garnish is optional. Serve hot.

Special Equipment Needed


This is quick and easy to prepare after a long day. I serve this dish often and even bring it to potluck dinners. It gets rave reviews every time I serve it! **Kraft’s spinach, strawberry salad with caramelized almonds" is an excellent side dish to complete this meal. The salty almonds and caramelized almonds complement each other.** ***For a yummy low carb dessert, serve Jell-O sugar-free strawberry gelatin with fresh strawberries and top with sugar-free non-dairy whipped topping.***

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