Portobello Pasta Bowls
From mystic_river1 15 years ago
- 20 minutes to make
- Serves 6
Fresh tomatoes, oregano, and lemon perk up the dramatically presented pasta on a grilled portobello mushroom cap. The gills on the underside of the portobello mushroom caps can discolor the other ingredients in these Portobello Pasta Bowls -- that's why they should be scraped away with a teaspoon
Ingredients
- Portobello pasta Bowls shopping list
- Rated by 1 person shopping list
- Rate This Rate and Comment Create a meal idea 100s of main-dish recipes plus suggestions for simple go-with dishes to make a meal complete. 6 servings Prep: 20 minutes shopping list
- Grill: 6 minutes shopping list
- View Nutrition Facts Ingredients shopping list
- 6 4-inch diameter fresh portobello mushrooms (about 1-1/4 lbs.), stems removed shopping list
- 2 medium yellow or red tomatoes shopping list
- 3 tablespoons olive oil shopping list
- salt shopping list
- Freshly ground black pepper shopping list
- 6 ounces dried spinach fettuccine or spaghetti shopping list
- 1/4 cup olive oil shopping list
- 2 tablespoons lemon juice shopping list
- 1 teaspoon snipped fresh oregano shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 2 tablespoons snipped fresh oregano or 1/4 cup snipped fresh basil shopping list
How to make it
- Using a teaspoon, gently scrape gills out of the bottom of the mushroom caps. Lightly rinse mushroom 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 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 grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place mushroom caps and tomato halves on the grill rack over heat. Cover and grill as above.) Remove 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 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover and blend or process until smooth. Drizzle pasta with 2 tablespoons of the dressing. Keep warm.
- To serve, place mushroom caps on serving plates. Divide pasta among mushrooms. Drizzle with remaining dressing. Sprinkle with additional snipped fresh herbs.
The Rating
Reviewed by 6 people-
you have turned Grilled Portabella mushrooms into something only a genius could think of.
Michael
trigger
in loved it
-
another great post... takes pasta to another level
peetabear
in mid-hudson valley loved it
-
This looks great!
sparow64
in Sweetwater loved it
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "