A different way to serve portobello mushrooms...filled with pasta! A recipe for the grill. Taken from BH&G. Note: the gills on the underside of the mushroom caps can discolor the other ingredients in this recipe, that's the reasoning behind scraping them away with a spoon. Updated: FYI, I "grilled" the mushrooms and romatoes on my George Foreman and they came out fantastic...this is now officially an "any season" recipe!
- 6 portabella mushrooms, stems removed (4 inch in diameter)
- 2 medium tomatoes (red or yellow)
- 3 tablespoons olive oil
- 6 ounces spinach fettuccine (or spaghetti)
- 1⁄4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon oregano, freshly snipped
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper, ground
- 1⁄4 cup basil, freshly snipped
- Using a teaspoon, gently scrape gills out of the bottom of the mushroom caps.
- Lightly rinse caps.
- Pat dry with paper towels.
- Cut tomatoes in half; remove seeds and stem.
- Brush top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons of olive oil.
- Sprinkle the mushrooms and tomatoes lightly with salt and pepper.
- For a charcoal grill, grill mushroom caps and tomato halves, cut sides up, on the rack of an uncovered grill directly over medium coals for 6 to 8 minutes or until tender, turning once halfway through cooking.
- For a gas grill, preheat grill, reduce heat to medium and place mushroom caps and tomato halves on the grill rack over heat, cover and grill as above.
- Remove vegetables from grill.
- Cook pasta according to package directions.
- Drain; return to pot.
- For dressing, coarsely chop the grilled tomatoes.
- In a blender or food processor combine the tomatoes, the 1/4 cup olive oil, lemon juice, the 1 tsp oregano, 1/2 tsp salt and 1/2 tsp pepper.
- Cover and blend or process until smooth.
- Drizzle pasta with 2 tbsp of the dressing.
- Keep warm.
- To serve, place mushroom caps on serving plates.
- Divide pasta among mushrooms.
- Drizzle with remaining dressing.
- Sprinkle with snipped basil.