Penne With Grilled Portabellas And Pecorino

• 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

1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see
2. .
3. Brush mushroom caps with vegetable oil and season with 1/4 teaspoon each of salt and pepper.
4. 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.
5. Cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 3 tablespoon cooking water, then drain pasta.
6. Toss pasta with reserved cooking water, mushrooms, Pecorino, marjoram, olive oil, and salt and pepper to taste.

portabella mushrooms, vegetable oil, penne, romano, marjoram, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/penne-with-grilled-portabellas-and-pecorino-353665 (may not work)