This week, I invite you all to dinner to enjoy one of my favorites, pasta alfredo! The sinfully rich, buttery sauce in this recipe does not disappoint, and it is quite simple to make. Pair the silky, full-flavored sauce with marinated, grilled portobello mushrooms, and the steak-like texture of the mushroom will have you craving for more! This vegetarian recipe is the perfect dish if you are desiring a change.
Hosting a dinner party in the near future? Look no further! This recipe is perfect when cooking for a larger crowd. The sauce can be made ahead of time and kept warm in a covered crock pot. The marinade for the mushrooms is super simple, and they only take about 8 to 10 minutes to grill on the bbq. Once the mushrooms are done and resting, the pasta can go into the pot to cook! Have fun with plate presentation, and sit back as your dinner guests rave how wickedly good this recipe really is.
Beat The Chill with Your Grill Tip: Bull BBQ Grills are made of the finest materials! With their super powerful 15,000 BTU burners, Bull Grills generate more heat, EVENLY, than the basic 12,000 BTU burners found in most of the cheaper, standard grills out in the market. For wintertime grilling, Bull’s ReliaBull Heat Technology includes unprecedented heating across the entire grill surface. Why is this so important for wintertime grilling? This technology eliminates uneven heating across the grill, and therefore, unnecessary extra time spent grilling in the cold. The ReliaBull Heat Technology enhances your overall grilling experience, all four grilling season’s of the year!
- When removing the gills from inside the mushroom, I like to use a pointed, grapefruit spoon. The serrated edge of the spoon effortlessly removes the unwanted gills without tearing the mushroom cap apart. The pointed edge of the spoon is a nice feature, allowing the tip to reach the inside corner of the mushroom cap, easily removing the remaining gills of the mushroom .
- Revisiting the Beat the Chill with Your Grill Tip from the other week: Prep food in advance to minimize time outside when it is cold! Looking at this recipe, the pasta and sauce both can be made inside the warm comforts of your home, leaving only the mushroom, and little time in the cold, to grill on the BBQ. However, once warmer weather heads your way, Bull’s Side Burner is a great accessory and addition to you Bull Cart! The burner makes it very easy to boil water, cook pasta, and even make a sauce outside in your Bull Outdoor Kitchen.
- When holding the alfredo sauce in a crock pot/warmer, only set to warm or low. If the dial is turned too high over a period of time, you risk separating the sauce. It will stay plenty warm when kept covered on the low setting, stirring occasionally until time to serve.
- 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
- For the Mushrooms: Preheat your Bull BBQ on medium high for 10 minutes.
- In a bowl, add the evoo, balsamic vinegar, fresh thyme, minced garlic, salt and pepper and whisk.
- 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.
- 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.
- 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.
- Once done, remove from heat. Reserve one of the grilled mushrooms to slice for plating.
- 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.
- 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.
- Slowly add the Parmesan cheese, next the fontina cheese. Season with salt and pepper.
- While continuously whisking, allow the sauce to come to a slight simmer for about 20 minutes.
- The sauce is done once thick and creamy. Turn off heat, remove from burner and hold to the side while the pasta cooks.
- For the Fettuccine: In a large pot, on high heat, bring the water to a boil. Once boiling add kosher salt.
- Add the fettuccine, and with your Bull Tongs, stir the pasta to make sure completely immersed under hot water and not sticking together.
- For al dente, pull at 12 minutes, or 13 minutes fully cooked and strain.
- 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!
♥ Buon Appetito – Chef Amy
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