Monday, April 19, 2010


This dish is so full of flavor and so void of calories. Portabella mushrooms have lots of fiber so you tend to feel fuller after you eat them and they are fat free and cholesterol free so you can feel so good about indulging.
2 tbl olive oil
2 shallots diced
3 garlic cloves minced
12 oz portabella mushroom caps diced
1 tsp dried thyme
15 oz can of San Marzano tomatoes crushed
salt and pepper to taste
Heat olive oil in a large saute pan and add shallots and cook for about 3 minutes. Add garlic and cook for another minute. Keep heat to medium so the shallots and garlic don't burn. Then add mushrooms and thyme and turn heat to high. Cook until mushrooms are soft and their juices have reduced, about 5 minutes. Add tomatoes and cook until thick about 10-15 minutes.
This dish doesn't need pasta for you gluten free folks. It is plenty all by itself. A 3/4 cup serving has only 90 calories. Of course as an Italian, I want pasta with every meal so I do serve with pasta. You can refrigerate this sauce for 4-5 days too!

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