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Grilled Portobello Mushrooms Fra Diavolo
Grilled Portobello Mushrooms Fra Diavolo
(Funghi Portobello alla Griglia Fra Diavolo)
 
 
Ingredients:
 
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 lb 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
 
Directions:
 
Prepare 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.
 
Prepare 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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