1/2 cup Kraft Shredded Parmesan Cheese (mozzarella may be substituted)
Fresh cilantro - optional
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Let's Make It
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.