Portobello Stir Fry With Blue Cheese
|Fusilli pasta||8 Ounce, uncooked|
|Stemmed portobello mushrooms||1 Pound, cleaned and cut into 1/2-inch slices|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dry mustard||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Crumbled blue cheese||1⁄4 Cup (4 tbs)|
Cook pasta according to package directions.
Place mushrooms in 13x9-inch glass dish.
Whisk together oil, lemon juice, garlic, mustard, salt and pepper.
Pour over mushrooms; marinate 10 minutes.
Heat large nonstick skillet over medium-high heat.
Add half of mushrooms in single layer.
Cook 4 minutes on both sides or until mushrooms begin to brown.
Place pasta on serving platter.
Top with mushrooms; cover.
Repeat with remaining mushrooms and add to pasta; top with blue cheese.