Ingredients
- 5 in diameter (inches)
- 4 portabello mushrooms
- 1 emerils creole seasoning
- 1 on side
- 2 cups tomato sauce (fresh)
- 1/2 pound angel hair pasta
- 1/2 cup all purpose flour
- 1/4 cup olive oil
- 1/2 cup coarsely parmesan cheese (grated fresh)
5. To serve, mound 1/2 cup of angel hair in each of 4 pasta bowls. Place 1 mushroom, top side up, on each portion of pasta. Nap with 1/2 cup of the sauce, and sprinkle with 2 tablespoons of the Parmesan.
