You may also like
Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- 1 1/4 pound portabella mushrooms (about 6), stemmed
- 3 tablespoons vegetable oil
- 3/4 pound penne
- 3/4 cup grated Pecorino Romano
- 1 tablespoon chopped marjoram or oregano
- 1/4 cup extra-virgin olive oil
Method
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see
- Brush mushroom caps with vegetable oil and season with 1/4 teaspoon each of salt and pepper.
- Oil grill rack, then grill mushrooms, stemmed sides down, covered only if using a gas grill, 5 minutes. Turn mushrooms over and grill until tender, about 3 minutes more. Cool slightly and slice.
- Cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 3 tablespoon cooking water, then drain pasta.
- Toss pasta with reserved cooking water, mushrooms, Pecorino, marjoram, olive oil, and salt and pepper to taste.
