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large portobello mushrooms
chopped fresh parsley
Alfredo-style pasta sauce
salt and pepper to taste
grated Parmesan cheese
I agree this is one of the fastest ways to impress people I've discovered. I've tried this recipe with store-bought Alfredo sauce before, and we found it way too sweet--mind you, it was because of the paticular sauce we chose. A quick suggestion if you don't have the ready-made sauce on hand: saute 2-3 cloves minced garlic in some butter, add the mushrooms and saute for 2 or 3 minutes, add 1 tablespoon of flour to 2 cups milk, then add to mushrooms, simmer until thick and then add 1/3 cup parmesan cheese -- voila! A low fat alfredo with delicious mushroom taste!
My roommate enjoyed it...however, it did not appeal to me very much...Seemed like it was missing something...
My husband and I both loved this recipe! Don't forget to scrape the "gills" out from the underside of the mushroom, that way the sauce won't turn the purple/brown color some people complained about. I added yellow bell pepper, zucchini, broccoli, cherry tomatoes and carrots as well. Then instead of mixing it all together I just spooned the sauce on top of the noodles and topped it with the mushrooms and veggies. Very delicious and beautiful presentation!
I started hunting around for an alfredo sauce recipe after reading Katya's review. I used the quick and easy alfredo sauce recipe from here(think thats the same one she got from here). It made a huge difference. The dish went from a good one to an excellent one. The sauce definitely transformed it. I also added mozarella to the top after I was done to make it more cheesy. We LOVE this recipe now. I think what I made at home was as good or better than the local restaurant version. I'm glad I have a treadmill.......lotta calories in this one!
I made this at a grocery store demo and it went over very well. To cut the fat, I made a low fat alfredo sauce. This is very delicious and I'll definitely make this again!
This was quick and easy. I used a larger jar of sauce 16 ounces. Next time I think I will add some peas.
The first time I made this, we couldn't eat it...but it wasn't the recipe's fault. I had never used any jarred sauces and thought I would try one here. For heaven's sake, take a little extra time and make your own. As soon as I opened the jar, I knew we wouldn't enjoy it. The smell is absolutely disgusting...it reminded me of my baby's infant formula...you know that iron-rich fake milk smell? Needless to say, we tried again with a homemade sauce and it was superb. Do yourself a favor, unless you have experienced and liked (although I cannot fathom why) the jarred alfredo sauces (even the more expensive ones, which is what I bought, just to be sure), MAKE YOUR OWN ALFREDO SAUCE! You won't be disappointed...although you may be if you don't!
This was delicious, would definately make again.I used baby bella mushrooms instead of portobello's, and added some sliced red pepper to the mix. I also made my own alfredo instead of the stuff in a jar, the "Quick and Easy Alfredo Sauce" recipe from this site (which was also delicious!). My only problem was after adding the alfredo to the wine/garlic/veggie mix, the sauce was too thin so I allowed it to simmer a bit and thicken up. But I must say.....this dish blew me and my boyfriend away, the rest of the wine used to cook in this recipe we finished off with the meal, PERFECT!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Absolutely Fabulous Portobello Mushroom Tortellini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 228
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