Portabella Mushroom Mozzarella

Here's an idea that worked and a new product recommendation.

4 1/2 ounces Portabella mushroom slices

2 tablespoons extra virgin olive oil -- or less

1 tablespoon toasted wheat germ

2 2/3 ounces Zesta=AE

water to cook pasta 1 cup chunky tomato sauce

with onion, celery, green bell pepper 1/2 teaspoon garlic

1/4 teaspoon basil

1/2 teaspoon oregano

1 pinch red pepper flakes

3 ounces mozzarella cheese, part skim milk

(healthy choice) chopped parsley -- garnish

The idea =3D substitute portabella mushroom for the meat in a favorite Italian recipe. This served 2 easily and would have served 3. Pre-warm/cook everything, assemble it in a casserole, top with mozzarella and bake it about 15 minutes. Zesta is a new product for us. It's a spaghetti, homemade, dried, flat like soba, made of durum wheat, flavored with various - we chose tomato and basil. No eggs! Very light and flavorful. Cooks in 3 minutes. It comes in a tan 8-oz box and was near the bottled sauces. We recommend it. Made in Canada.

STEP #1 Using a micro-wave proof dish, like a pyrex measure, combine the tomato sauce, garlic, basil, oregano and red pepper flakes. Zap at 100% for about 2 minutes (700 watts). Stir and let stand.

MEANWHILE prepare the pasta.

STEP #2 Heat oil in skillet. Press some (what you can) wheat germ into the slices of mushroom and saute over medium-high heat, turning once, about 1 1/2 to 2 minutes per side. Remove from heat.

STEP #3 Set oven temperature to 375oF. Place drained pasta in a shallow casserole. Pour half the sauce on top and spread. Season with pepper (a little salt). Sprinkle on remaining wheat germ, especially along the outer edge where it will catch the sauce. Layer the mushroom slices on top of that. Pour on the remaining sauce. Top with cheese. Top with parsley. Bake about 15 minutes until cheese is melted and beginning to brown.

Nice served with asparagus.