Recipe Archives->Vegetables->Mushrooms 04

Grilled Portobello Mushrooms Fra Diavolo
Serves 4.

4 portobello mushrooms, caps only
1/2 cup extra-virgin olive oil, plus extra
2 garlic cloves, minced
1/2 cup dry white wine
1 tablespoon unsalted butter, melted
1 pound mozzarella di bufala cheese, cut into long, thin strips
1 cup freshly grated Grana Padano cheese
4 basil sprigs
Salt and freshly ground black pepper

1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon chili flakes
1/2 teaspoon dried oregano
1 cup fresh tomato sauce

Score the mushroom caps with a cross-hatch pattern.  Toss with the
olive oil and garlic in a container; marinate 30 minutes.  Heat a
grill pan 5 minutes over medium-high heat. Add the mushrooms, top
side down. Cook 5 minutes; turn, sprinkle with wine, and brush with
butter. Cook 5 minutes, or until just soft.  

Heat the olive oil in a 1-quart pot over medium heat. Add the garlic,
chili, and oregano; cook 1 minute. Add the tomato sauce; cook 5
minutes.  Preheat the oven to 450  F.  Place the mushrooms, top
side up, in an oiled 10" x 14" roasting pan.  Season with salt and
pepper.  Top with the mozzarella cheese and Grana Padano cheese;
bake 10 minutes.  To serve, spoon the fra diavolo sauce onto 4
plates. Top with the mushrooms and basil; serve hot.

Printable version: mushrooms04.txt.