Baked Portobellos Romanesque Recipe

• 6 ounce Portobello mushrooms
• 1/2 lb Spaghetti Salt and pepper
• 1/2 c. Favorite broth
• 1 c. Minced onion
• 1 c. Minced red pepper or possibly eggplant, or possibly 1/2 c. each
• 1 x Garlic clove, chopped
• 2 Tbsp. Fresh chopped parsley
• 1 can (16 ounces) tomato sauce
• 1 tsp Vegetarian Worcestershire sauce
• 1/2 tsp Dry oregano
• 1/4 c. Grated fatfree Parmesan cheese

1. Preheat oven to broil.
2. Bring a large pot of water to boil.
3. Clean mushrooms, season with salt and pepper, and broil for a few min on both sides.
4. Meanwhile, cook pasta in boiling water til al dente.
5. Cut the mushrooms into long strips about 1/2 wide.
6. Drain pasta, place in a casserole dish lightly sprayed with Pam, and top with mushrooms.
7. Decrease oven temperature to 350 degrees Fahrenheit.
8. Bring broth to boil in frying pan.
9. "Saute/fry" onions, garlic, parley, and peppers/eggplant in broth for about five min.
10. Add in tomato sauce, Worcestershire sauce, and oregano and cook two more min.
11. Pour over pasta and mushrooms.
12. Sprinkle with cheese.
13. Cover and bake for about 30 min.

mushrooms, salt, favorite broth, onion, red pepper, garlic, fresh chopped parsley, tomato sauce, worcestershire sauce, oregano, parmesan cheese

Taken from cookeatshare.com/recipes/baked-portobellos-romanesque-75357 (may not work)