Dan Marino's-style Penne Portobello Pasta

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Garlic Butter Ingredients:

  • 1/4 cup soft butter

Penne, Mushrooms and Mozzarella Ingredients:

  • 1/3 cup dry white wine


  1. To make butter: Mix butter and garlic well; set aside.
  2. To make penne: Stir together white wine, lemon juice, garlic and butter in a nonreactive skillet or sauté pan.
  3. Preheat broiler element of your oven. Remove stem and scrape away gills from the mushroom cap. Discard stem and gills. Brush both sides of mushroom cap with olive oil. Place on a small broiler pan and broil 4 to 5 inches from heat source about 2 minutes a side, or until just cooked through.
  4. Remove from oven and let cool to room temperature. Diagonally slice cap into 4 more or less equal slices. Spread mushrooms on broiler pan and top with mozzarella slices; set aside.
  5. Bring white wine mixture to a boil over medium heat. Add penne pasta to this sauce and toss to heat through. Toss in tomatoes, basil, salt and pepper and return to boil. Stir in Garlic Butter and toss again to coat well. Keep hot over very low heat while you finish mushrooms and cheese.
  6. With broiler again preheated, slide broiler pan under heat source 40 seconds, just long enough to melt cheese. Divide pasta between two warm serving bowls and slide half mushrooms and cheese over top of each. Garnish with parsley.
  7. Makes 2

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