Baked Portobellos Romanesque
| Yield: | 4 Servings |
| Categories: |
| 6 | oz | Portobello mushrooms |
| 1/2 | lb | Spaghetti |
| Salt and pepper | ||
| 1/2 | c | Favorite broth |
| 1 | c | Chopped onion |
| 1 | c | Chopped red pepper or eggplant, or 1/2 cup each |
| 1 | Garlic clove, minced | |
| 2 | tb | Fresh minced parsley |
| 1 | cn | (16 ounces) tomato sauce |
| 1 | ts | Vegetarian Worcestershire sauce |
| 1/2 | ts | Dried oregano |
| 1/4 | c | Grated fatfree Parmesan cheese |
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