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.
Serving size: Complete recipe
Calories 2155 Calories from Fat 1088
% Daily Value*
Total Fat 122 g188.1%
Saturated Fat 13.8 g68.8%
Trans Fat 0 g
Cholesterol 66.2 mg22.1%
Sodium 1935.8 mg80.7%
Total Carbohydrates 206 g68.6%
Dietary Fiber 16 g64.1%
Sugars 17.8 g
Protein 49 g98.5%
Vitamin A 7.4% Vitamin C 40.2%
Calcium 24.4% Iron 42%
*Based on a 2000 Calorie diet