Grilled Portabella Mushrooms Fra Diavolo |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Modified from Italian Cooking and Living, December 2001/January 2002 Ingredients:
4 portabella mushroom caps |
1/2 cup extra virgin olive oil |
2 garlic cloves, minced |
1/2 cup dry white wine |
1 tablespoon unsalted butter, melted |
salt & freshly ground black pepper |
1 lb mozzarella cheese, cut into long, thin strips |
1 cup freshly grated parmigiano |
4 basil sprigs |
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 |
Directions:
1. Score the mushroom caps and toss with olive oil and garlic then marinate for 30 minutes.
2. Heat a grill pan over med high heat for five minutes then add mushrooms top down. Cook 5 minutes then turn, sprinkle with wine, bursh with butter and coook five more minutes or until soft.
3. Sauce: heat oil in pot over medium heat. Add the garlic, chili, oregano and cook 1 minute then add the tomato and cook for five more.
4. Assembly:.
5. Preheat oven to 450. Place mushrooms top up in oiled roasting pan. Season with salt and pepper. Top with cheese. Bake for 10 minutes.
6. Serve: Spoon sauce onto plates. Top with the mushrooms and basil. Serve.
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