Rinse the portobello mushrooms well, drain, dry anbd cut off the stems. Cut the mushrooms into thick strips an trhen into medium chunks. In a large skillet, heat the oil and saute the garlic until golden brown. Add the mushrooms and saute until well browned. Add the parsley, salt and pepper and stir together. Serve over hot pasta. Recipe By : Stamford advocate
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 52 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 74.8mg||23 %|
|Sodium 17.1mg||1 %|
|Potassium 92.7mg||2 %|
|Total Carbohydrate 57.2g||17 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 56.9g|
|Protein 11.9g||17 %|
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Calories per serving: 330
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