Portobello Tetrazzini

Prep: 5 minutes; Cook: 14 minutes. To remove any excess water from the seasoning blend, drain well, and lightly press between two paper towels.


4 servings (serving size: 1 1/4 cups pasta mixture and 1 tablespoon parmesan cheese)

Recipe from

Oxmoor House

Nutritional Information

Calories 233
Caloriesfromfat 18 %
Fat 4.6 g
Satfat 2.3 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 10.5 g
Carbohydrate 35.9 g
Fiber 2 g
Cholesterol 11 mg
Iron 1 mg
Sodium 650 mg
Calcium 179 mg


4 ounces uncooked spaghetti
Cooking spray
2 (6-ounce) packages sliced portobello mushrooms, coarsely chopped
1 cup frozen vegetable seasoning blend, thawed and drained (such as McKenzie's)
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1/2 cup fat-free milk
3 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup preshredded Parmesan cheese


Cook spaghetti according to package directions, omitting salt and fat; drain and set aside.

Heat a large nonstick skillet coated with cooking spray over high heat. Add mushrooms, and sauté 4 minutes or until tender. Add seasoning blend, and cook 1 minute. Add soup and next 4 ingredients; reduce heat to medium, and simmer 5 minutes or until thickened. Add spaghetti; toss well.

Place pasta mixture on each of 4 plates; top each serving with Parmesan cheese. Serve immediately.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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