Portobello Mushrooms with Pasta And Tomato Sauce

4 servings

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Portobello Mushrooms with Pasta And Tomato Sauce Ingredients

1/2 c Flour	5? dia, rinsed, stemmed
1 tb Bayou Blast - {Emeril?s	4 c Cooked angel hair pasta
1/4 c Olive oil	Homemade Tomato Sauce; see *
4 Portobello mushrooms; ea 4?	1/2 c Coarsely-grated Parmesan

Instructions for Portobello Mushrooms with Pasta And Tomato Sauce

* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? and ?Homemade Tomato Sauce? recipes which are included in this collection. On a small plate blend flour and Bayou Blast. Dredge mushrooms thoroughly in seasoned flour, shaking off any excess. In a large skillet heat oil over high heat and add mushrooms top side first. Cook until golden-brown, about 1 minute each side. Divide pasta among 4 pasta plates and top each with one mushroom, top side up, and Homemade Tomato Sauce over pasta. Sprinkle with cheese. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-001 broadcast 01-20-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-25-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized