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Add a photoServings: 2
Ingredients
- 2 x Portobello mushrooms
- 2 Tbsp. Extra virgin olive oil Emeril"s Essence see * Note
- 1 c. Heavy cream
- 1 c. Grated St. John's Cheese
- 1 tsp Chopped garlic Salt to taste Freshly-grnd black pepper to taste
- 3/4 lb Fresh angel hair pasta cooked al dente, tossed in extra virgin olive oil
- 2 Tbsp. Minced chives
- 3 ounce St. John's Cheese for shaving
Directions
- Preheat the grill. Season each mushroom with extra virgin olive oil and Emeril"s Essence. Place on the grill and grill for 3 to 4 min on each side.
- For the sauce: In a warm saute/fry pan, add in the cream. When the cream starts to bubble and thicken, whisk in the cheese. Season with the garlic, salt and pepper. Simmer the sauce for 2 to 3 min.
- In a pot of boiling salted and oiled water, drop in the fresh pasta for about 2 min, remove, drain, and add in directly to the sauce. Remove the mushrooms and slice on the bias into 2-inch slices. Using a pair of tongs, place three nests of pasta in the center of the platter. Spoon the remaining sauce over the pasta and around the plate. Arrange the mushrooms around the pasta. Garnish with hand-shaved cheese and chives, This recipe yields 2 main course servings.
- Comments: The original recipe title as listed is "Grilled Portobello Mushrooms Over Angel Hair With St. John"s Cheese Sauce".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 2 servings | |
| Calories 865 | |
| Calories from Fat 218 | 25% |
| Total Fat 24.95g | 31% |
| Saturated Fat 14.32g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 38mg | 2% |
| Potassium 850mg | 24% |
| Total Carbs 134.17g | 36% |
| Dietary Fiber 7.0g | 23% |
| Sugars 6.54g | 4% |
| Protein 25.79g | 41% |
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