Portabella Mushrooms on Tomato Basil Fettuccini

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“This delicious vegetarian entree or side dish created by Brad Long, Executive Chef at the Air Canada Centre, is a favourite of the Toronto Maple Leafs. GO LEAFS GO!!”
1hr 15mins

Ingredients Nutrition


  1. TOMATO SAUCE: Heat oil in large pot on low heat; add onion& simmer very slowly for 20 minutes or until onion is translucent& completely limp, stirring occasionally.
  2. Raise heat to medium& add garlic; cook for another 3 minutes or until garlic is soft.
  3. Add tomatoes& bring to a boil; lower heat& simmer for 40- 50 minutes, stirring frequently.
  4. Using an electric hand blender or a wire whisk, emulsify the contents of the pot.
  5. Season to taste& simmer for another 5 minutes; remove from heat, stir in basil leaves& cover.
  6. Reheat just before serving.
  7. PREPARE MUSHROOMS: Trim stems& cut into pieces 1/2 inch thick.
  8. Combine in a bowl with other ingredients, being careful not to break mushroom pieces.
  9. Place on a foil lined baking sheet& bake in a preheated 350F oven for 15 minutes or until tender.
  10. Remove from oven, cover& set aside.
  11. PREPARE PASTA: Add fettuccini noodles to a large pot of salted boiling water& cook according to package directions until el dente.
  12. Drain well.
  13. ASSEMBY: Combine pasta& tomato sauce and place on dishes.
  14. Top with parmesan, parsley& mushrooms.

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