Total Calories: 163
1 Wipe the mushrooms clean with damp paper towels. Snap off the stems of the mushrooms and trim the ends where soil collects. Cut the mushrooms into halves or quarters. In a large skillet, heat the oil over medium heat. Add the mushrooms, garlic, and rosemary. Cook, stirring frequently, until the mushrooms are browned, about 10 minutes.
2 Add the tomato and salt and pepper to taste. Cook until the juices evaporate, about 5 minutes more. Stir in the parsley and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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