Portobello mushrooms are rich in protein, potassium and B vitamins. They’re also low in calories and fat-free, which makes them a great option as a main dish.
- 1 cup short whole-grain pasta (cooked)
- 7 oz. goat cheese
- 2 Portobello mushrooms, cut in cubes
- 1 yellow bell pepper (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (diced)
- 2 TBSP balsamic vinegar
- 2½ TBSP Nutrioli®
- 4 sun-dried tomatoes (chopped)
- ¼ cup sliced black olives
- 5 eggs
- ½ cup light cream
- 1 pinch of crushed red pepper
- 1 pinch of dried basil
- 1 pinch of dried oregano
- ½ cup grated parmesan cheese
- Place pasta in baking dish greased with ½ teaspoon of Nutrioli®. Distribute crumbled goat cheese on top.
- In a skillet, sauté mushrooms, peppers and garlic. Add two tablespoons of balsamic vinegar and sun-dried tomatoes. Season with salt and pepper. Once vegetables are tender, remove from heat and add olives.
- Meanwhile, mix eggs with cream, season with herbs and crushed pepper and beat until spongy.
- Arrange vegetables in baking dish with pasta, pour egg mixture on top, and stir pasta lightly so it can be seen above egg. If desired, you may use additional seasoning for color. Sprinkle parmesan cheese on top.
- Bake at 350 °F for 25 minutes or until a toothpick inserted in center comes out clean. Invert baking dish to remove soufflé and let cool.