Portobello Tetrazzini

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 10.8 ounce condensed undiluted reduced-fat reduced-sodium canned
• 0.5 cup milk fat-free
• 0.3 cup preshredded parmesan cheese 
• 12 ounce portabello mushrooms sliced coarsely chopped
• 0.5 teaspoon salt 
• 1 cup vegetable seasoning blend frozen thawed drained (such as McKenzie's)
• 3 tablespoons cooking sherry 
• 4 ounces pasta like spaghetti uncooked

Equipment

• frying pan

Directions

1. Cook spaghetti according to package directions, omitting salt and fat; drain and set aside.
2. Heat a large nonstick skillet coated with cooking spray over high heat.
3. Add mushrooms, and saut 4 minutes or until tender.
4. Add seasoning blend, and cook 1 minute.
5. Add soup and next 4 ingredients; reduce heat to medium, and simmer 5 minutes or until thickened.
6. Add spaghetti; toss well.
7. Place pasta mixture on each of 4 plates; top each serving with Parmesan cheese.
8. Serve immediately.