|2 servings||calories per servings 570||protein serving 24 g||carbs per serving 64 g||total fat per serving 25 g|
Tossed with a zesty tomato sauce and topped with plenty of melty cheese, this Italian-style vegetarian supper is satisfying and sumptuous. A juicy portobello mushroom is perfect for soaking up savory flavors like a sponge, and stuffing each cap with goat cheese and allowing them to bake away in a hot oven while you prepare the rest of the meal rewards you with tantalizing aromas and even tastier flavors. They’re placed over linguine tossed with a chunky spiced tomato sauce, so get your pasta-twirling forks ready—you’re in for a tasty treat!
|Nutrition Facts||/ Per Serving|
|Total Fat||25 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||64 g|
|Dietary Fiber||11 g|
MISE EN PLACE
• Heat oven to 400° F.
• Discard mushroom stems.
• Peel and finely chop shallot.
• Peel and mince garlic.
• Drain tomatoes.
• Pick and chop parsley.
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
While water heats:
• On a baking sheet, brush mushrooms on all sides with a total 1 tablespoon olive oil.
• Arrange on sheet gill-side up. Bake in oven until liquid begins to pool in the center of each cap, about 10 minutes.
• Flip mushrooms. Bake until tender, about 5 minutes.
While mushrooms cook:
• When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, about 7 minutes.
• Drain pasta.
While pasta cooks:
• Place a small saucepan over medium-high heat. Add shallot and garlic. Cook, stirring, until shallot begins to become translucent, about 2 minutes.
• Add tomato, Italian herbs, red pepper, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook until slightly thickened, about 3 minutes.
• Flip mushrooms.
• Fill each cap with goat cheese.
• Top with half of tomato ragu and Parmesan.
• Bake in oven until cheese melts and begins to become golden, about 5 minutes.
• Toss pasta with remaining tomato ragu. Divide between 2 plates.
• Top with mushrooms. Garnish with parsley, and enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...