Grilled Portobello Recipes

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Pasta Shells with Grilled Portobello Mushrooms (Pasta Salad Recipe) Recipe

Pasta dishes are always a favorite in my house and this green pasta shell dish is no exception. I decided to experiment with the new barbecue we bought over Memorial Day weekend, so I grilled some tandoori chicken for an alternate version of this recipe. Before cooking the meat, I also grilled large Portobello mushrooms for the vegetarians in my family. I love using this kind of mushroom; they are meaty and add so much flavor to a dish. To finish the preparation, I flavored the pasta with a sweet basil oil, green and pink peppercorns, lentils and onions. The sweet basil oil has a pungent flavor, thanks to the addition of garlic.

I consider the dish relatively healthy as it's vegan. No cheese, butter or cream are involved, but that doesn't mean the dish lacks flavor. What I love most though about making this pasta dish is that you could serve it warm, or bring it along with you for a picnic and serve it at room temperature as a pasta salad. The weather is getting so warm in the Bay Area that it's time for us to get all the blankets, picnic bags and ice cooler from the attic and enjoy meals outdoors for many weekends to come!  


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