Portabella Pasta Bowls

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 using a teaspoon, gently scrape gills out of the bottom of the mushroom caps.
• 2 lightly rinse caps.
• 3 pat dry with paper towels.
• 4 cut tomatoes in half; remove seeds and stem.
• 5 brush top and underside of the mushrooms and all sides of tomatoes with the 3 tablespoons of olive oil.
• 6 sprinkle the mushrooms and tomatoes lightly with salt and pepper.
• 7 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.
• 8 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.
• 9 remove vegetables from grill.
• 10 cook pasta according to package directions.
• 11 drain; return to pot.
• 12 for dressing, coarsely chop the grilled tomatoes.
• 13 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.
• 14 cover and blend or process until smooth.
• 15 drizzle pasta with 2 tbsp of the dressing.
• 16 keep warm.
• 17 to serve, place mushroom caps on serving plates.
• 18 divide pasta among mushrooms.
• 19 drizzle with remaining dressing.
• 20 sprinkle with snipped basil.