Portabella Pomodoro

The texture and flavor of this Italian-influenced dish will please even diehard meat eaters.


3 cloves garlic, minced
1 - 8 oz can Pomodoro (plum) tomatoes, whole or chunks
2 portabella mushrooms - cut into chunks
2 t capers
salt & pepper to taste
¼ C balsamic vinegar
8 oz penne pasta - cooked


Sauté minced garlic in 2 oz balsamic vinegar until translucent. Add plum tomatoes, crushing them as they slowly cook. (If plum tomatoes are not available, use small firm ripe tomatoes or a ready made tomato sauce.) Add capers, portabella mushrooms. Cook at low heat until portobellos are tender. Just before serving, add salt & pepper to taste.

Toss with penne pasta, while tossing gradually add remaining balsamic vinegar, testing until preferred taste is reached. Sprinkle with soy parmesan cheese.

4 servings, each 253 calories:   8% from fat (2.17 g), 77% from carbohydrates (50.2 g),  15% from protein (9.8 g).  Sodium 204 mg,  Fiber 1.3 g.


Healing Heart Hints

This dish is designed to be used with Portabella mushrooms, a larger, hardier relative of the White (common) and Crimini mushrooms. They can be found up to 6 inches in diameter. Portabellas (sometimes labeled "Portobello") have a longer growing cycle than Whites and Criminis, resulting in a deep, meat-like texture and flavor.

Portabellas have a shelf life of 7 to 10 days if kept refrigerated in a paper bag. Although their price per pound is high, they are not expensive, considering the amount of mushroom for weight.

For a special treat, put a whole portabella mushroom in your favorite marinade, or just sprinkle with your favorite seasonings, and grill until done. This can be served as a "filet" with a fat-free gravy or sauce, or placed in a whole-wheat hamburger bun will all the trimmings for a gourmet deli sandwich.

A caper is a small berry that grows in the Mediterranean area. They are fat free and are usually pickled in brine. Most large supermarkets stock capers in small jars in the pickle section.


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