Portobello Tetrazzini

• 4 ounces uncooked spaghetti
• Cooking spray
• 2 (6-ounce) packages sliced portobello mushrooms, coarsely chopped
• 1 cup frozen vegetable seasoning blend, thawed and drained (such as McKenzie's)
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
• 1/2 cup fat-free milk
• 3 tablespoons sherry
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup preshredded Parmesan cheese

1. Cook spaghetti according to package directions, omitting salt and fat; drain and set aside.
2. Heat a large nonstick skillet coated with cooking spray over high heat. Add mushrooms, and saute 4 minutes or until tender. Add seasoning blend, and cook 1 minute. Add soup and next 4 ingredients; reduce heat to medium, and simmer 5 minutes or until thickened. Add spaghetti; toss well.
3. Place pasta mixture on each of 4 plates; top each serving with Parmesan cheese. Serve immediately.

spaghetti, cooking spray, portobello mushrooms, condensed reducedfat, milk, sherry, salt, freshly ground black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/portobello-tetrazzini (may not work)