Guest guest Posted February 28, 2010 Report Share Posted February 28, 2010 Mushroom Dinner 3 tablespoons oil 1 1/2 pounds fresh white mushrooms 1 large diced onion 1 1/2 teaspoons Italian seasoning 3/4 teaspoon salt 2 cups rotini or other pasta, uncooked 1 14.5 ounce can stewed tomatoes 1 15 to 19 ounce can white beans, drained 1/2 cup Parmesan cheese, divided In a large skillet over medium heat, heat oil until hot. Add mushrooms, onions, Italian seasoning and salt; cook until tender, stirring occasionally, about 12 minutes. Meanwhile, prepare rotini pasta according to package directions; keep warm. Add stewed tomatoes and white beans to skillet; heat through. Stir in 1/4 cup Parmesan cheese and serve. Variation: Serve over prepared rice or polenta, or eat alone if desired. Serves 6 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 2, 2010 Report Share Posted March 2, 2010 Boy, this sounds delicious but for anyone who is a diabetic, all of those carbs would send them into a blood glucose OVERLOAD by serving a pasta dish over rice or polenta. I would think you could drop the pasta and serve it over a half of a cup of brown rice or polenta and it would still be very filling and delicious. Nancy C. Mushroom Dinner 3 tablespoons oil 1 1/2 pounds fresh white mushrooms 1 large diced onion 1 1/2 teaspoons Italian seasoning 3/4 teaspoon salt 2 cups rotini or other pasta, uncooked 1 14.5 ounce can stewed tomatoes 1 15 to 19 ounce can white beans, drained 1/2 cup Parmesan cheese, divided In a large skillet over medium heat, heat oil until hot. Add mushrooms, onions, Italian seasoning and salt; cook until tender, stirring occasionally, about 12 minutes. Meanwhile, prepare rotini pasta according to package directions; keep warm. Add stewed tomatoes and white beans to skillet; heat through. Stir in 1/4 cup Parmesan cheese and serve. Variation: Serve over prepared rice or polenta, or eat alone if desired. Serves 6 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2010 Report Share Posted March 4, 2010 I served this last night over rotini pasta and with Judy's avocado salad and some steamed asparagus and fresh bread. Oh my. My two teenage boys and husband raved. This was seriously good. Thank you Becky!! Pam On Sun, Feb 28, 2010 at 5:19 PM, Becky G <becky_sneaky wrote: > > > Mushroom Dinner > > 3 tablespoons oil > 1 1/2 pounds fresh white mushrooms > 1 large diced onion > 1 1/2 teaspoons Italian seasoning > 3/4 teaspoon salt > 2 cups rotini or other pasta, uncooked > 1 14.5 ounce can stewed tomatoes > 1 15 to 19 ounce can white beans, drained > 1/2 cup Parmesan cheese, divided > > In a large skillet over medium heat, heat oil until hot. Add mushrooms, > onions, Italian seasoning and salt; cook until tender, stirring > occasionally, about 12 minutes. Meanwhile, prepare rotini pasta according to > package directions; keep warm. Add stewed tomatoes and white beans to > skillet; heat through. Stir in 1/4 cup Parmesan cheese and serve. > > Variation: Serve over prepared rice or polenta, or eat alone if desired. > Serves 6 > > Quote Link to comment Share on other sites More sharing options...
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