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Portobello and Fettuccini
Portobello and Fettuccini

Portobello and Fettuccini

25 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 large portobello mushrooms (approx. 3.5-inches round)
1/4 stick butter
1 Tbsp olive oil
1/4 cup slivered almonds
1/4 cup dehydrated onion flakes
1 Tbsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 pound pre-cooked fettuccini, basil, (spinach flavor optional)
1/2 cup Kraft Shredded Parmesan Cheese (mozzarella may be substituted)
Fresh cilantro - optional
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Let's Make It
1
Wipe mushrooms off gently with a damp paper towel. Cut portobello mushrooms into quarters.
2
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.
3
To heat pre-cooked fettuccini, follow package directions, once heated through, keep pasta warm until topping is finished cooking.
4
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.
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