Portobello Mushrooms and Pasta

1 1/2 lb mushroom, portobellos

1/4 cup olive oil

3 cloves garlic fresh -- chopped

3 tablespoons parsley

1 teaspoon black pepper

1 lb pasta, cooked

Rinse the portobello mushrooms well, drain, dry anbd cut off the stems.

Cut the mushrooms into thick strips an trhen into medium chunks. In a large skillet, heat the oil and saute the garlic until golden brown.=

Add the mushrooms and saute until well browned. Add the parsley, salt an d

pepper and stir together. Serve over hot pasta.