Portobello Mushroom Pasta topped with an Egg

After yet another night of crawling home late in the midst of snow/rain/slush/ice, all I wanted was a hot meal, and fast. Surveying my options, I spotted a portobello mushroom that was a little past it’s prime.

I cut the mushroom into slices, and sauteed them in olive oil. Meanwhile, I boiled water for a small handful of whole wheat penne. When the mushroom was done, I cooked an egg over easy in the very same pan. I topped the pasta, mushroom, and egg with some grated Parmesan. And there you have it, a pretty simple meal with whole grains, vegetables, healthy fats, and protein. But to me it was just a warm comforting dinner on a cold night.

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