Portobello Mushrooms and Sirloin Tips over Spinach Pasta

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 454.6
  • Total Fat: 11.0 g
  • Cholesterol: 75.7 mg
  • Sodium: 547.2 mg
  • Total Carbs: 50.7 g
  • Dietary Fiber: 9.0 g
  • Protein: 32.0 g

View full nutritional breakdown of Portobello Mushrooms and Sirloin Tips over Spinach Pasta calories by ingredient


Introduction

Adapted from American Heart Association 25th Anniversary Edition Cookbook Adapted from American Heart Association 25th Anniversary Edition Cookbook
Number of Servings: 4

Ingredients

    Red Wine, 2.6 fl oz
    *Kikkoman Lite Soy Sauce, 3 tbsp
    Lea & Perrins, Worcestershire Sauce, 3 tsp
    Olive Oil, 2 1tsp
    Garlic, 2 cloves
    Oregano, ground, 1.5 tsp
    Portobello Mushrooms, 4 cup
    Beef, top sirloin, 12 oz
    Ronzoni Healthy Harvest whole wheat fetuccine style pasta (dry), 8 oz

Directions

Press or dice Garlic and mix first six ingredients together to make marinade.
Slice beef thinly and place in ziploc bag or covered dish. Slice mushrooms and mix with beef. Pour marinade over beef and mushrooms and refrigerate for 30 minutes.
Boil pasta according to package directions omitting salt and oil.
Spray a non-stick skillet witn olive oil. Heat over medium high heat for 1 minute. Add half the beef mixture, reserving the marinade. Saute for 4 minutes stirring frequently. Remove to plate. Repeat with remianing beef. Place all beef in the skillet and add the reserved marinade. Cook for 1 minute stirring gently. Remove from heat and spoon beef mixture over pasta.
Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MATTSMOM49.