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    You are in: Home / Recipes / Portabella Pasta Bowls Recipe
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    Portabella Pasta Bowls

    Portabella Pasta Bowls. Photo by jonesies

    1/1 Photo of Portabella Pasta Bowls

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    jonesies's Note:

    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!

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    Units: US | Metric


    1. 1
      Using a teaspoon, gently scrape gills out of the bottom of the mushroom caps.
    2. 2
      Lightly rinse caps.
    3. 3
      Pat dry with paper towels.
    4. 4
      Cut tomatoes in half; remove seeds and stem.
    5. 5
      Brush top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons of olive oil.
    6. 6
      Sprinkle the mushrooms and tomatoes lightly with salt and pepper.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Remove vegetables from grill.
    10. 10
      Cook pasta according to package directions.
    11. 11
      Drain; return to pot.
    12. 12
      For dressing, coarsely chop the grilled tomatoes.
    13. 13
      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.
    14. 14
      Cover and blend or process until smooth.
    15. 15
      Drizzle pasta with 2 tbsp of the dressing.
    16. 16
      Keep warm.
    17. 17
      To serve, place mushroom caps on serving plates.
    18. 18
      Divide pasta among mushrooms.
    19. 19
      Drizzle with remaining dressing.
    20. 20
      Sprinkle with snipped basil.

    Ratings & Reviews:

    • on June 23, 2008


      This was a really great recipe that had good flavor with such simple ingredients. I used an extra tomato for my sauce but left all the other ingredients the same, and it turned out really good. Using the mushroom as a bowl looks nice if you are serving company or worried about your presentation, but we found that when eating them, the mushroom on the bottom wasn't too easy to eat. I have made them again, slicing the grilled portabellas into strips and serving over the pasta and sauce, which worked great for us. Thanks for posting, this is soooo simple and delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 19, 2007


      Very good. I did this under the broiler since it rained today. The sauce was very good, I added garlic to it. I served the mushroom caps over a bed of arugula drizzled with EVOO. DH and I enjoyed it. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Portabella Pasta Bowls

    Serving Size: 1 (177 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 255.9
    Calories from Fat 149
    Total Fat 16.6 g
    Saturated Fat 2.3 g
    Cholesterol 21.4 mg
    Sodium 209.3 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 1.9 g
    Sugars 2.7 g
    Protein 5.8 g

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