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.

Yield: 4 servings (serving size: 1 1/4 cups pasta mixture and 1 tablespoon parmesan cheese)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 233
  • Calories from fat: 18%
  • Fat: 4.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 10.5g
  • Carbohydrate: 35.9g
  • Fiber: 2g
  • Cholesterol: 11mg
  • Iron: 1mg
  • Sodium: 650mg
  • Calcium: 179mg


  • 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


  1. Cook spaghetti according to package directions, omitting salt and fat; drain and set aside.
  2. 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.
  3. Place pasta mixture on each of 4 plates; top each serving with Parmesan cheese. Serve immediately.
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