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This grilled, meaty-tasting, stuffed Portobello mushroom dish will have your guests' eyes popping! They will be expecting the usual grilled hamburgers or hot dogs, so imagine their surprise when you serve this elegant entree that looks and tastes like you fussed. The pasta is topped with a healthy, fresh tomato sauce flavored with Italian spices.
Ingredients
- 6 4-inch diameter fresh portobello mushrooms (about 1-1/4 lbs.), stems removed
- 2 medium yellow or red tomatoes
- 3 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 6 ounces dried spinach fettuccine or spaghetti
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon snipped fresh oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons snipped fresh oregano or 1/4 cup snipped fresh basil
Directions
- 1Using 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.
- 2Brush 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.
- 3For 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.
- 4Cook pasta according to package directions. Drain; return to pot.
- 5For 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.
- 6To serve, place mushroom caps on serving plates. Divide pasta among mushrooms. Drizzle with remaining dressing. Sprinkle with additional snipped fresh herbs. Makes 6 servings.
Recipe Source
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- Main Ingredient: vegetables
- Specialty Collections: grilling
- Cuisine: mediterranean
- Source: Better Homes and Gardens
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11 USER REVIEWS
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One of these would make a great side for a nice petite rib eye or filet- about a 6 ounce grilled steak plus the mushroom with the small portion of pasta would make a great dinner!
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Elle, I agree. I swear vegetarians/vegans say meaty to try to fit in (veggie burgers and hot dogs were probably made so meat eaters at BBQ's could shut them up after they whined too much that all they could eat was some salad) or to try and convince themselves they are doing fine without meat (I think not if they are calling mushrooms meaty). There is nothing meaty about mushrooms. Chickens are meat. Cows are meat. Mushrooms are fungus.
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Seriously, if one more person says that portabella mushrooms taste like meat, I'm gonna lose it. Don't get me wrong, they're great and I love 'em. But meaty or even meaty-tasting, they are not.
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What's the main course? Seriously, my son would eat one of these mushrooms and say "Nice appetizer. What's for dinner?"
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Apparently some of you cant read where it says LIGHTLY RINSE the mushrooms! It says no where to soak the mushrooms...
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