Grilled Portobello Mushrooms Over Angel Hair Pasta Recipe

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Recipes.net Team Published: May 1, 2020 Modified: August 17, 2021
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This vegetarian dish features the creamy taste of St. John’s cheese.

How To Make Grilled Portobello Mushrooms over Angel Hair Pasta with St. John’s Cheese Sauce

  • 2 Portobello mushrooms
  • 2 tbsp. olive oil
  • 1 cup heavy cream
  • 1 cup grated cheese
  • 1 tsp. minced garlic
  • salt and pepper
  • 3/4 lb. fresh angel hair pasta (cooked al dente, tossed with olive oil)
  • 2 tbsp. chopped chives
  • 3 oz. Cheese (for shaving)
  1. Preheat the grill.
  2. Season each mushroom with olive oil.
  3. Place on the grill and grill for 3 to 4 minutes on each side.
  4. For the sauce: In a hot sauté pan, add the cream.
  5. When the cream starts to bubble and thicken, whisk in the cheese.
  6. Season with the garlic, salt and pepper.
  7. Simmer the sauce for 2-3 minutes.
  8. In a pot of boiling salted and oiled water, drop in the fresh pasta for about 2 minutes, remove, drain, and add directly to the sauce.
  9. Remove the mushrooms and slice on the bias into 2-inch slices.
  10. Using a pair of tongs, place three nests of pasta in the center of the platter.
  11. Spoon the remaining sauce over the pasta and around the plate.
  12. Arrange the mushroom around the pasta.
  13. Garnish with hand-shaved cheese and chives.

How To Make Grilled Portobello Mushrooms Over Angel Hair Pasta Recipe

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The St. John's Cheese Sauce makes the grilled portobello mushrooms tastier when added to the Angel Hair Pasta. This is a good menu for family gatherings and parties.

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Serves:

Ingredients

  • 2 Portobello mushrooms
  • 2 Tbsp olive oil
  • 1 cup heavy cream
  • 1 cup cheese, grated
  • 1 tsp garlic, minced
  • salt and pepper
  • ¾ lb fresh angel hair pasta, cooked al dente, tossed with olive oil
  • 2 Tbsp chives, chopped
  • 3 oz Cheese , for shaving

Instructions

  1. Preheat the grill.

  2. Season each mushroom with olive oil and grill for 3 to 4 minutes on each side.

  3. For the sauce: In a hot sauté pan, add the cream.

  4. When the cream starts to bubble and thicken, whisk in the cheese.

  5. Season with the garlic, salt, and pepper then simmer the sauce for 2 to 3 minutes.

  6. In a pot of boiling salted and oiled water, drop in the fresh pasta for about 2 minutes, remove, drain, and add directly to the sauce.

  7. Remove the mushrooms and slice on the bias into 2-inch slices.

  8. Using a pair of tongs, place three nests of pasta in the center of the platter.

  9. Spoon the remaining sauce over the pasta and around the plate.

  10. Arrange the mushroom around the pasta and garnish with hand-shaved cheese and chives.

Nutrition

  • Calcium: 841mg
  • Calories: 1598kcal
  • Carbohydrates: 136g
  • Cholesterol: 267mg
  • Fat: 95g
  • Fiber: 7g
  • Iron: 3mg
  • Potassium: 915mg
  • Protein: 52g
  • Saturated Fat: 51g
  • Sodium: 679mg
  • Sugar: 8g
  • Vitamin A: 3385IU
  • Vitamin C: 10mg
Nutrition Disclaimer
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