Mushrooms Neapolitan
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
16 |
ounces |
mushroom caps |
|
3 |
tablespoons |
unsalted butter |
|
1 |
clove |
garlic -- minced fine |
|
1 |
teaspoon |
homemade Italian seasoning -- see recipe |
|
1/2 |
teaspoon |
seasoned salt -- see recipe |
|
1/4 |
teaspoon |
seasoned pepper -- see recipe |
|
14 1/2 |
ounces |
no salt added diced tomatoes with basil & garlic & oregano -- drained |
| Melt butter in large skillet on medium. Add mushrooms cap side down. Cook for 2 or 3 minutes until browned. Flip mushrooms over cap side down. Sprinkle with Italian seasoning, salt, and pepper. Add tomatoes. Cook until tomatoes are warmed through. Notes: You can use store bought spices but homemade allows you to keep control of the salt and additives. Makes 6 servings. |
| Per Serving: 99 Calories; 6g Fat (51.7% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates. |