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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.