A vegetarian version of Shrimp Fra Diavolo.
This was yummy, it just didn't look very appetizing so I skipped the photo!
It needs a bit more "heat" so I'll experiment with adding more crushed red pepper next time.
2 portobello caps, cleaned and stems removed
1/2 tbsp. olive or canola oil
4-5 button or cremini mushrooms, cleaned, stems removed, and chopped
2 cloves garlic, crushed
1-1 1/2 cups marinara sauce
1/4 tsp. (or more) crushed red pepper
1 tsp. capers, drained
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
2 servings uncooked pasta
1. Brush grill grates with oil and preheat grill to medium heat. Grill the portobello until slightly darkened and softened (I didn't time it... 5-6 minutes). Once grilled, slice the mushrooms and then cut each slice in half.
Cook the pasta according to package directions.
2. While the portobello grills, heat the oil in a skillet over medium-high heat. Add the chopped cremini or button mushrooms and the garlic. Saute for 5-6 minutes until softened.
3. Add the marinara sauce, capers, red pepper flakes, black pepper, and salt to the sauteeing mushrooms. Bring to a simmer. Once simmering, add the portobello slices and cook 7-8 minutes until everything is cooked through.
Serve over the cooked pasta.
Based on Shrimp Fra Diavolo from the October 2007 issue of Cooking Light.
*Used portobello mushroom in place of shrimp.
*Sauteed button mushrooms with a little garlic.
*Will add sliced kalamata or black olives next time.