Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Portobello Mushrooms With Pasta And Tomato Sauce


  • 1/2 cup flour
  • 1 tablespoon Creole Seasoning*, or to taste
  • 1/4 cup olive oil
  • 4 Portobello mushrooms, each 4 to 5 inches in diameter, rinsed, stems removed
  • 4 cups cooked angel hair pasta
  • Homemade Tomato Sauce
  • 1/2 cup coarsely grated Parmesan cheese


  • On a small plate blend flour and Creole seasoning. Dredge mushrooms thoroughly in seasoned flour, shaking off any excess. In a large skillet heat oil over high heat and add mushrooms top side first. Cook until golden brown, about 1 minute each side. Divide pasta among 4 pasta plates and top each with one mushroom, top side up, and tomato sauce over pasta. Sprinkle with cheese.