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- Grilled Portobello Mushrooms Fra Diavolo
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- Ingredients:
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- For the mushrooms:
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
For the fra diavolo sauce:
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
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- Directions:
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- Make the mushrooms:
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.
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- Meanwhile, make the fra diavolo sauce:
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. Serves 4.
That's it!
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