Portobello and Fettuccini - Kraft Recipes Top
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Portobello and Fettuccini

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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.


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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