Portobello Stir Fry With Blue Cheese Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 8 ounces uncooked fusilli pasta | ||
| 1 pound stemmed portobello mushrooms, cleaned and cut into 1/2-inch slices | ||
| Extra virgin olive oil | 1/2 Cup (16 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Dry mustard | 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Blue cheese | 1/4 Cup (16 tbs), crumbled | |
Directions
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.
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.
Chef
