Casserole Portobello Romanesque Baked
6 oz Portobello mushrooms
1/2 lb spaghetti
salt and pepper
1/2 c broth
1 c chopped onion
1 c chopped red pepper or eggplant, or; 1/2 cup each
1 garlic clove, minced
2 tb fresh minced parsley
1 can (16 ounces) tomato sauce
1 ts Worcestershire sauce
1/2 ts dried oregano
1/4 c grated parmesan cheese
Preheat oven to broil. Bring a large pot of water to boil. Season mushrooms with salt and pepper, and broil for a few minutes on both sides. Meanwhile, cook pasta in boiling water till al dente. Cut the mushrooms into long strips about 1/2 wide. Drain pasta, place in a casserole dish lightly sprayed with Pam, and top with mushrooms. Decrease oven temperature to 350F. Bring broth to boil in frying pan. Sauté onions, garlic, parley, and peppers/eggplant in broth for about five minutes. Add tomato sauce, Worcestershire sauce, and oregano and cook two more minutes. Pour over
pasta and mushrooms. Sprinkle with cheese. Cover and bake for about 30 minutes.