Grilled Portobello Tortellini Mounds
- 4 Portobello Mushrooms, Rinsed and Patted Dry
- 1/4 Cup Canola Oil
- 1 Tablespoon Garlic, Minced
- 1 (9 Ounce) Package Fresh Tortollini
- 1 (14 to 16 Ounce) Jar Garlic Pasta Sauce
- 2 Tablespoons Tomato Paste
- 1 Tablespoon Fresh Basil, Finely Snipped or 1/2 Tablespoon Dried Basil, Crushed
- 1/2 Cup Sliced Rip Olives
- 1 Tablespoon Lemon Peel, Finely Grated
- 1/2 Cup Chopped Pistachios
- 1/2 Cup Parmesan Cheese, Freshly Grated
- Fresh Basil Leaves
- Prepare grill on medium heat. Mix oil and garlic and brush on mushrooms.oil. Place mushrooms on grill and cook for about 15 minutes. Meanwhile add tortollini to boiling water and prepare as directed on package. In another medium saucepan place pasta sauce, tomato paste and basil. Bring to a boil, then reduce heat. Simmer, uncovered for about 4 minutes. Add olives and lemon peel and cook for another 2 minutes. Place each mushroom cap in the center of a heated dinner plate. Drain tortollini and place about 2 ounces on top of each cap. Top tortollini with pasta sauce. Garnish with pistachios and fresh parmesan cheese. Top each mound with a fresh basil leaf. Enjoy!
mushrooms, canola oil, garlic, tortollini, pasta sauce, tomato paste, fresh basil, olives, lemon, pistachios, parmesan cheese, fresh basil
Taken from www.epicurious.com/recipes/member/views/grilled-portobello-tortellini-mounds-1200319 (may not work)