Portobello Bellybuttons Recipe

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Portobello Bellybuttons
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Ingredients:

Directions:

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente; drain.
  2. While water is boiling, melt the butter in a skillet and cook the garlic until fragrant. Stir in portobello mushrooms, button mushrooms, white wine, and basil. Season with salt and pepper to taste. Continue to cook until mushrooms are tender. Pour mushroom mixture into drained pasta and stir. Top with grated Parmesan cheese and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 178.24 Kcal (746 kJ)
Calories from fat 114.89 Kcal
% Daily Value*
Total Fat 12.77g 20%
Cholesterol 36.87mg 12%
Sodium 224.97mg 9%
Potassium 225.09mg 5%
Total Carbs 6.35g 2%
Sugars 1.49g 6%
Dietary Fiber 0.82g 3%
Protein 7.65g 15%
Vitamin C 1.4mg 2%
Vitamin A 0.1mg 4%
Iron 1.1mg 6%
Calcium 162.2mg 16%
Amount Per 100 g
Calories 173.68 Kcal (727 kJ)
Calories from fat 111.95 Kcal
% Daily Value*
Total Fat 12.44g 20%
Cholesterol 35.93mg 12%
Sodium 219.21mg 9%
Potassium 219.34mg 5%
Total Carbs 6.18g 2%
Sugars 1.45g 6%
Dietary Fiber 0.8g 3%
Protein 7.46g 15%
Vitamin C 1.3mg 2%
Vitamin A 0.1mg 4%
Iron 1.1mg 6%
Calcium 158.1mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.5
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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