Penne with Grilled Portabellas and Pecorino

By sadams1001

Ingredients

• 1 1/4 pound portabella mushrooms (about 6), stemmed
• 3 tablespoons vegetable oil
• 3/4 pound penne
• 3/4 cup grated Pecorino Romano
• 1 tablespoon chopped marjoram or oregano
• 1/4 cup extra-virgin olive oil

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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

Brush mushroom caps with vegetable oil and season with 1/4 teaspoon 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 tablespoon cooking water, then drain pasta.

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

Cooks' notes: •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.