Grilled Portobello with Fettuccine Alfredo
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For the Portobello Mushrooms:
  • 5 large portobello mushrooms, stems and gills removed
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons balsamic vinegar
  • 1½ teaspoons fresh thyme, minced
  • 3 cloves garlic, minced
  • Kosher Salt and freshly cracked pepper, to taste
  • Lemon zest, optional for marinade
  • For the Fettuccine Alfredo:
  • 1 cup butter, unsalted
  • 1½ tablespoons flour, all-purpose
  • 2 tablespoons minced garlic
  • 4 cups heavy cream
  • ¾ cup whole milk
  • 4 ounces Fontina cheese, shredded
  • 10 ounces Parmesan Cheese, freshly grated
  • ½ teaspoon Kosher Salt
  • 1½ teaspoon freshly ground pepper
  • 1 box (1 lb.) fettuccine pasta, dried
Instructions
  1. For the Mushrooms: Preheat your Bull BBQ on medium high for 10 minutes.
  2. In a bowl, add the evoo, balsamic vinegar, fresh thyme, minced garlic, salt and pepper and whisk.
  3. With the Bull’s Hardwood Handle Basting Brush, brush the marinade all over the portobello mushroom, repeat with remaining four mushrooms until all of the marinade is gone.
  4. Using the Bull Dual-Handle Monster Brush, clean the grill grates, wipe down with an oiled towel and place the mushrooms top side down. Do not touch or move the mushrooms, allowing for nice grill marks to form. Cook 4-5 minutes before turning over.
  5. Using the Bull Soft Grip Handle Locking Tongs, carefully flip the mushrooms over, and finish cooking for another 4-5 minutes, 8 to 10 minutes total.
  6. Once done, remove from heat. Reserve one of the grilled mushrooms to slice for plating.
  7. For the Alfredo Sauce: In a large pot over medium heat, add the butter. Allow it to melt. Add the garlic, saute for a minute till fragrant. Next, add the flour, cooking for one more minute until all ingredients are incorporated.
  8. Slowly whisk in the heavy cream and milk and allow the mixture to get hot and thicken up, cooking for 10 minutes. Make sure to constantly whisk, making sure the mixture doesn’t burn on the bottom. If the flame seems too hot, turn it down a little. Medium heat desired.
  9. Slowly add the Parmesan cheese, next the fontina cheese. Season with salt and pepper.
  10. While continuously whisking, allow the sauce to come to a slight simmer for about 20 minutes.
  11. The sauce is done once thick and creamy. Turn off heat, remove from burner and hold to the side while the pasta cooks.
  12. For the Fettuccine: In a large pot, on high heat, bring the water to a boil. Once boiling add kosher salt.
  13. Add the fettuccine, and with your Bull Tongs, stir the pasta to make sure completely immersed under hot water and not sticking together.
  14. For al dente, pull at 12 minutes, or 13 minutes fully cooked and strain.
  15. To serve, place the grilled portobello mushroom on the plate. In a bowl mix one portion of pasta lightly with sauce, mix and place on top of the grilled mushroom. Top off with more sauce and finish with grated parmesan cheese, sprig of thyme, and a thin slice of reserved portobello mushroom on top for wow factor! Enjoy!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-portobello-with-fettuccine-alfredo/