Vegetarian Portobello Primavera

Local Ocean’s Vegetarian
Portobello Primavera
with Fettuccine Cacio e Pepe

TIME: 20 minutes 

SERVING SUGGESTION: 1 portobello per person

IN THE BOX 
Portobello Mushroom
Fettuccine
Cherry Tomatoes 
Shallot
Snow Peas
Roasted Radishes
Parmesan Cheese
Cotija Cheese
Cacio e Pepe
Mint-Basil Gremolata
Vegetable Stock

FROM YOUR PANTRY
2-4 tbsp oil for cooking
Salt + pepper for seasoning

STEPS 
1. Before you begin, remove the Cacio e Pepe from the refrigerator and allow it to soften at room temperature.  Prepare the cherry tomatoes by cutting them in half. 

2. Slice the portobello mushrooms into 1/2”-inch thick pieces. Drizzle with a little olive oil and season with salt and pepper on both sides.

3. Cook the portobello mushroom: you can grill or pan-sear. At the restaurant, we grill it.

To Grill: Heat your grill or grill pan until it is 450-500 degrees. You want it very hot, so you get a good sear – the grill marks are great flavor! Add the portobello to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the mushroom when you’re done). Cook for 1 minute, then rotate each piece 90 degrees and cook another minute. Flip and repeat for the other side.

To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil. You may need more oil if your pan is not seasoned fully and/or you are not using a nonstick pan. When the oil is shimmering but not smoking, add the portobello slices, being careful to avoid sticking to the pan. Cook for 2-3 minutes, then flip. You can add a splash more oil at this point if the pan needs it. If the mushroom is not browning after 2 minutes, turn your pan heat up a little – color is flavor!

4. While the portobello is cooking, start the pasta:

- Heat a large sauté pan with 2 tbsp olive oil over medium-high heat.  Add shallots to the pan and sauté for 1 minute.

- Add the roasted radishes, halved cherry tomatoes, and snow peas, and toss.

- Cook for another 2-3 minutes, until the shallots are just starting to brown. 

- Mix in the mint-basil gremolata and fettuccine. Cook for another minute or two.

- Deglaze with the vegetable stock and boil until the liquid reduces by one third, stirring occasionally. 

- Add the Cacio de Pepe and mix until it completely melts. 
- Add the cotija cheese, turn off the heat, and gently mix to incorporate. 

5. To plate: Divide the noodles and veggies equally among dinner plates or large pasta bowls. Top with the portobello slices. Pour remaining sauce over the fish and top with parmesan. Enjoy!

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