Portabella Pasta Bowls
photo by jonesies
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 portabella mushrooms, stems removed (4 inch in diameter)
- 2 medium tomatoes (red or yellow)
- 3 tablespoons olive oil
- salt
- pepper
- 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
directions
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
I am lucky enough to be "living the good life". I have the most wonderful husband and two terrific teenage daughters. We reside in Central Pennsylvania where we have the luck of having four full seasons. Between my husband and myself, we have two full time jobs, three businesses and one part time job. We are very busy, but try to take it easy when we can and enjoy the wonderful life we have been blessed with. Future plans include moving to an inherited 45 acre farm in a beautiful valley surrounded by mountains. This will occur if and when our DD's leave the nest. We love to travel and have enjoyed seeing all of North America and a large portion of the United States together.
Since discovering Zaar, I have to say my life has become more flavorful! I have learned that it's easier than I thought to have an organized, well-planned and yet creative and fun kitchen! I love the features of Zaar, but especially enjoy the people. I have become addicted to the forums and now love taking photos of the food I prepare. I am officially a Zaar junky!
I've also started taking pictures of most of the recipes I prepare...Here are some of the pics I've taken of dishes that are available at Zaar:
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I love most foods. My only dislikes are green peppers and coffee...weird, huh? Been trying to eat and cook healthier for the children and to help control DH's high cholesterol.
I enjoy...no...CRAVE anything cheesy, salty and crunchy. Needless to say I dream about nachos in my sleep!
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