Portobello and bacon alfredo - WSFA.com: News Weather and Sports for Montgomery, AL.

Portobello and bacon alfredo

Recipe from Emily Jeffcoat of Lubbock, Texas

Ingredients:

  • 1 lb portobello mushrooms
  • 1-2 lbs bacon, cooked and cut into pieces
  • 2 roma tomatoes, diced
  • 1 medium package of multi colored spiral pasta (cooked)
  • 1/2 cup of parmesan cheese
  • 1 can of sun-dried tomato alfredo sauce
  • 2 tsp butter

Directions:

  1. Saute mushrooms in butter until they darken. Take off heat and set aside.
  2. Mix cooked pasta with sauce in a bowl until completely covered.
  3. Place a serving of pasta in a bowl with a spoonful of tomatoes, spoonful of mushrooms and then a spoonful of bacon. Top it of with tbsp of parmesan.

Enjoy a quick and easy dinner!

  • Mark Leslie Recipes

  • Friday, May 17 2013 12:05 PM EDT2013-05-17 16:05:07 GMT
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse of a dessert. Quick and easy, with no ice cream maker needed, this dessert may be served as a chilled mousse or frozen completely as a "gelato."

  • Friday, May 10 2013 3:36 PM EDT2013-05-10 19:36:28 GMT
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.

  • Friday, May 3 2013 4:20 PM EDT2013-05-03 20:20:03 GMT
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    Here is smoky and slightly spicy twist on fried catfish. Instead of coating the catfish in a thick beer batter, I marinate the raw pieces in beer before seasoning them and lightly dredging them in flour
    •   
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.