Grilled Portobello Mushrooms Fra Diavolo

For the mushrooms:
4 portobello mushrooms, caps only
1/2 cup extra-virgin olive oil, plus extra
2 garlic cloves, minced
1/2 cup dry white wine
1 tablespoon unsalted butter, melted
1 pound mozzarella di bufala cheese, cut into long, thin strips
1 cup freshly grated Grana Padano cheese
4 basil sprigs
Salt and freshly ground black pepper

For the fra diavolo sauce:
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon chili flakes
1/2 teaspoon dried oregano
1 cup fresh tomato sauce

Make the mushrooms: Score the mushroom caps with a cross-hatch pattern.
Toss with the olive oil and garlic in a container; marinate 30 minutes.
Heat a grill pan 5 minutes over medium-high heat. Add the mushrooms, top
side down. Cook 5 minutes; turn, sprinkle with wine, and brush with
butter. Cook 5 minutes, or until just soft. Meanwhile, make the fra
diavolo sauce: Heat the olive oil in a 1-quart pot over medium heat. Add
the garlic, chili, and oregano; cook 1 minute. Add the tomato sauce; cook
5 minutes. Preheat the oven to 450 F. Place the mushrooms, top side up,
in an oiled 10" x 14" roasting pan. Season with salt and pepper. Top with
the mozzarella cheese and Grana Padano cheese; bake 10 minutes. To serve,
spoon the fra diavolo sauce onto 4 plates. Top with the mushrooms and
basil; serve hot. Serves 4.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/