Portabella Mushrooms and Pasta

1 1/2 pounds Portabella mushroom

1/4 cup olive oil

3 cloves fresh garlic -- chopped

3 tablespoons parsley

1 teaspoon black pepper

1 pound pasta -- cooked

Rinse the portabella mushrooms well, drain, dry and cut off the stems.

Cut the mushrooms into thick strips an then into medium chunks. In a large skil let, heat the oil and saut?� the garlic until golden brown.

Add the mushrooms and saut?� until well browned. Add the parsley, salt an pepper and stir together. Serve over hot pasta.

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