Penne with Grilled Portabellas and Pecorino

By SweetGirl

Ingredients

• 1 1/4 lb portabella mushrooms (about 6), stemmed
• 3 T vegetable oil
• 3/4 lb penne
• 3/4 cup grated pecorino romano
• 1 T chopped marjoram or oregano
• 1/4 cup extra-virgin olive oil

Preparation

Step 1

1) Prepare grill for direct-heat cooking over hot charcoal (high heat for gas).

2) Brush mushroom caps with vegetable oil and season with 1/4 tsp each of salt and pepper.

3) 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.

4) Cook penne in a pasta pot of well-salted boiling water until al dente. reserve 3 T cooking water, then drain pasta.

5) Toss pasta with reserved cooking water, mushrooms, pecorino, marjoram, olive oil, and salt and pepper to taste.