Penne Portobello

Penne Portobello
Recipe type: Entree
  • 4 portobello mushrooms (1½ pounds)
  • ¼ cup extra virgin olive oil
  • 3 cloves fresh garlic, chopped
  • ½ teaspoon salt
  • ⅓ cup dry white wine
  • 1 tablespoon lemon juice
  • 1 tablespoon minced garlic
  • 1 tablespoon butter
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh basil
  • 10 ounces fresh mozzarella, cut into strips
  • 1 pound penne pasta, cooked al dente
  • Chopped fresh parsley, for garnish
  1. For the sauce -- Stir together white wine, lemon juice, garlic and butter in a sauté pan on medium heat.
  2. Bring white-wine mixture to boil.
  3. Add penne to and toss to heat through.
  4. Add tomatoes, basil, salt and pepper and return to boil.
  5. Keep hot over very low heat while you finish mushrooms and cheese.
  6. For the mushrooms -- Remove stem and scrape away gills from the mushroom cap.
  7. Discard stem and gills.
  8. Brush both sides of mushroom cap with olive oil.
  9. Broil for 2 minutes a side, or until just cooked through.
  10. Remove from oven and let cool to room temperature.
  11. Diagonally slice cap into thick slices.
  12. Spread mushroom pieces on broiler pan and top with mozzarella slices.
  13. Broil again for 30 seconds.
  14. For service -- Toss pasta, then place cheese covered mushrooms atop.
  15. Garnish with parsley.