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.
Portobello Pasta Bowls
6 4-inch diameter fresh Portobello mushrooms (about 1 ¼ lbs.), stems removed
2 medium yellow or red tomatoes
3 tablespoons olive oil
Freshly ground black pepper
6 ounces dried spinach fettuccine or spaghetti
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon snipped fresh oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons snipped fresh oregano or ¼ cup snipped fresh basil
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.
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. 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 ¼ cup olive oil, lemon juice, the 1 teaspoon oregano, ½ teaspoon salt, and ½ 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.