Recipe

Portobello Pasta Bowls Recipe

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Ingredients

Directions

Step #1 Using a tsp, carefully scrape gills out of the bottom of the mushroom caps.
Step #2 Lightly rinse caps.
Step #3 Pat dry with paper towels.
Step #4 Cut tomatoes in half; remove seeds & stem.
Step #5 Brush top & underside of the mushrooms & all sides of tomatoes with the 3 tbsps of olive oil.
Step #6 Sprinkle top the mushrooms & tomatoes lightly with salt & pepper.
Step #7 For a charcoal grill, cut sides up, grill mushroom caps & tomato halves, on the rack of an uncovered grill directly over medium coals for 6 to 8 mins or until tender, turning once halfway through cooking.
Step #8 For a gas grill, preheat grill, reduce heat to medium & place mushroom caps & tomato halves on the grill rack over heat, cover & grill as above.
Step #9 Remove vegetables from grill.
Step #10 Cook pasta according to package directions.
Step #11 Drain; return to pot.
Step #12 For dressing, coarsely chop the grilled tomatoes.
Step #13 In a mixer or food processor/blender mix the tomatoes, the 1 tsp oregano, the 1/4 c olive oil, lemon juice, 1/2 tsp salt & 1/2 tsp pepper.
Step #14 Cover up & mix or process until smooth.
Step #15 Drizzle pasta with 2 tbsp of the dressing.
Step #16 Keep warm.
Step #17 To serve, place mushroom caps on serving plates.
Step #18 Divide pasta among mushrooms.
Step #19 Drizzle with remaining dressing.
Step #20 Sprinkle top with snipped basil.
Enjoy the Portobello Pasta Bowls recipe

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