Spaghetti with grilled portobello mushrooms and cheese

Spaghetti with grilled portobello mushrooms and cheese (Serves 2)

Spaghetti with grilled portobello mushrooms and cheese

Ingredients:

3 to 4 mini portobello mushrooms, or 2 large portobello mushrooms
160g of spaghetti
0.5 cup of grated pecorino or parmesan cheese
1 tablespoon of marjoram
Extra virgin olive oil
Salt
Black pepper
Parsley

Instructions:

1) Place the mushrooms upside down, and season them with a bit of salt and pepper.
2) Grill the mushrooms in a toaster oven for around 8 minutes.
3) Take out the mushrooms and let them cool slightly, then cut them into small pieces. There should be a lot of juices from the mushrooms; remember to keep them in a small bowl.
4) Boil a pot of well-salted water. When it boils, put the spaghetti in and let it boil according to the instructions on the pasta packet.
5) When the pasta is cooked, drain it.
6) Mix the pasta with the mushrooms, grated cheese, marjoram, olive oil, and mushroom juices.
7) Add some salt and pepper to taste, and serve with a bit of parsley on top.