1 Large Portabella Mushroom Cap
2 Cups Macaroni Shells
3/4 C Shredded Parmesan Cheese
2 T, 1/4 C Olive Oil, divided
8 Chopped Sun Dried Tomatoes
3 T Sun Dried Tomato Oil( from the jar the sun dried tomatoes were in)
1/2 T Basil
1/2 T Black Pepper
1. Wipe off the mushroom cap with a damp paper towel.
2. Brush each side with 1 T Olive Oil.
3. Cook macaroni according to package directions.
4. Combine chopped tomatoes, basil, pepper, cheese and oil.
5. Grill mushroom over direct medium heat for 5 minutes on each side.
6. Chop the mushroom pieces and add to the oil mixture.
7. Add to cooked pasta and mix well. This can be served warm or you can let it chill in the refrigerator. I prefer it cold.
*Add grilled chicken strips and make it a meal!
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