Directions: |
Directions:1. Cut 1/16th inch slits into the mushroom caps spaced 1/2 inch apart. Combine oil, vinegar, garlic, salt and pepper in a bowl. Add mushrooms to a gallon ziplock bag or put into a casserole dish and pour marinade over the mushrooms. Marinade for 30 minutes to 1 hour.
2. In a blender or food processor, combine the roasted red bell peppers, garlic powder, salt, pepper, crushed pepper, remaining 2 tablespoons olive oil and vinegar. Blend for 1-2 minutes until the ingredients become smooth. Taste and adjust seasonings and oil as needed.
3. Fire up grill to high about 400 degrees for 15 minutes then turn burners down to medium high. Clean and oil cooking grate. Place mushrooms on grill with the gill side up. Pour some marinade in each mushroom and cook 4-6 minutes with lid closed. Flip mushrooms and pour any remaining marinade on the caps. Cook for another 3-5 minutes and transfer to a plate covered with foil. Slice mushrooms into bite size pieces.
4. Boil Water and cook Pasta according to package directions until al dente. Add small amount of oil to keep pasta from sticking.
5. Heat 1 tbsp. olive oil over medium high heat. Add diced shallot and garlic and cook until slightly softened, a minute or two. Add sundried tomato and cannellini beans and cook a minute longer. Add spinach in handfuls and cook until it wilts. Add olives. Add red pepper sauce and warm through.
6. In a large bowl. Mix half of the sauce with the pasta until well covered. Serve pasta in bowls with extra sauce and top with sliced Portobellos. Top with fresh basil and serve with garlic bread. |
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