If there has been too much meat on the menu lately, try something different tonight. This recipe combines delicious grilled Portobello mushrooms with delicate angel hair pasta, topped with a sauce featuring St. John’s cheese. Use it to discover why the grill is good for more than just cooking burgers and steaks.
Ingredients for Creole Seasoning:
• 2 tablespoons garlic powder
• 2 tablespoons salt
• 2 ½ tablespoons paprika
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon thyme (dried)
• 1 tablespoon cayenne pepper
• 1 tablespoon oregano leaves (dried)
• Airtight container
Combine the ingredients thoroughly in an airtight container and store until use.
Ingredients for Grilled Portobello, Angel Hair Pasta, and St. John’s Cheese Sauce:
• 2 Portobello mushrooms
• ¾ pound angel hair pasta, cooked to al dente and tossed with olive oil
• 1 cup St. John’s cheese, grated
• 1 cup heavy cream
• 2 tablespoons olive oil
• 3-ounce block of St. John’s Cheese, for shaving
• 2 tablespoons chopped chives
• 1 teaspoon garlic, minced
• Creole seasoning
• Saute pan
Step 1: Preheat the grill and season the mushrooms with the olive oil and Creole seasoning. Put the mushrooms on the grill rack and grill each side for 3 to 4 minutes.
Step 2: Heat a sauté pan and add the cream. When this begins to thicken and bubble, whisk the cheese into it. Season with salt, pepper, and garlic and then simmer for 2 to 3 minutes.
Step 3: Fill the pot with water, add some salt and olive oil, and bring the water to boiling. Drop the pasta into the water and cook it for approximately 2 minutes. Remove the pasta, drain it in the colander, and add it to the sauce in the sauté pan.
Step 4: After removing the cooked mushrooms from the grill, slice them into 2-inch slices, cutting on the bias. Use the tongs to put three pasta nests into the center of each plate. Spoon remaining sauce over this pasta and around the edge of each plate. Arrange a mushroom around the pasta on each plate. Garnish with chives and hand shaved St. John’s cheese.