Photo: Andrew Ridley
Roasted Portobello Mushroom Fettuccine
12 ingredients
25 min + 30 min
4 servings
openrecipes
"This is my version of a recipe I encountered while traveling. It was so good that I had to recreate it at home for my family. This is really good served with crusty bread and a nice riesling. Enjoy!"
Estimated Nutrition (whole recipe, rough)
535
Calories
15g
Protein
28g
Fat
60g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Bell Pepper | 1 medium (119g) | 31 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 portobello mushroom caps
- 1/4 cup balsamic vinegar
- 1 red bell pepper
- 1 yellow bell pepper
- 8 ounces uncooked fettuccine pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 clove garlic, minced
- 1 teaspoon Italian herb seasoning
- 1 pinch crushed red pepper flakes, or to taste
- salt and ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes