Contributed by Catsrecipes Y-Group
- 1 pound portobello mushroom caps
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1½ cups chicken broth
- Parmesan cheese
- Heat olive oil in a skillet.
- On large holes of a grater, shred mushrooms into skillet.
- Add minced garlic.
- Sauté 10 minutes.
- Add chicken broth, cook 10 minutes more.
- Toss with pasta, parsley and Parmesan cheese.
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