Serves4 (main course)
- Active time:25 min
- Start to finish:30 min
CHRIS SCHLESINGER AND JOHN WILLOUGHBY
Mushrooms in general are great for grilling, and portabellas—which not only have a wonderful, earthy flavor but are also large enough to be easy to handle on the grill—are perhaps the best of all.
portabella mushrooms (about 6), stemmed
grated Pecorino Romano
chopped marjoram or oregano
extra-virgin olive oil
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see “Grilling Procedure
Brush mushroom caps with vegetable oil and season with 1/4 tsp each of salt and pepper.
Oil grill rack, then grill mushrooms, stemmed sides down, covered only if using a gas grill, 5 minutes. Turn mushrooms over and grill until tender, about 3 minutes more. Cool slightly and slice.
Cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 3 Tbsp cooking water, then drain pasta.
Toss pasta with reserved cooking water, mushrooms, Pecorino, marjoram, olive oil, and salt and pepper to taste.
- Portabellas can be grilled in batches in a lightly oiled hot grill pan over medium-high heat, turning once, until tender, about 10 minutes per batch.
- Portabellas can be grilled 1 day ahead and chilled. Bring to room temperature before using.