4th Street Grille Fettuccine with Portobella Mushrooms and Halloumi Cheese


  • 1 lbs De Cecco Fettuccini
  • 7 to 8 oz pieces of cheese (Taylor's Market)
  • 2 medium size Portobella Mushrooms (julienned)
  • 2 vine ripened tomatoes (peeled and seeded, cut into 1/4-inch dice)
  • 1 bunch of spinach - picked and cleaned and cut leaves in half
  • 1 bunch of scallions, cut in a 45 degree angle
  • 1/2 bunch of basil, picked and julienned
  • 2 Tbsp chopped garlic
  • 3 Tbsp unsalted butter
  • 1/4 cup toasted pine nuts
  • 1/2 cup white wine


First boil water and add the fettuccini.

Heat a large sauté pan and add olive oil, portobella mushrooms. Sauté for 3 minutes and add garlic.

Sauté for one minute and add 1/2 cup white wine and reduce by 1/3.

Then add the tomatoes, spinach, basil, halloumi cheese and butter. Cook for 1 minute and turn off heat.

Add fettuccine, toss and serve in a large bowl.

Top with scallions and pine nuts.

Makes 4 to 6

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