Grilled Portabella Pasta Salad

Ingredients:
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!

Baked Spaghetti

Baked spaghetti can be made several different ways and most recipes are for more of a casserole. This recipe is based off of a childhood memory of a local restaurant that has long since gone out of business. I know I could never create anything as good as the baked spaghetti in my memory, but this comes very close. Too me, if it falls apart or can't be cut into a solid square, then it isn't baked spaghetti!

Ingredients for 4: Preheat Oven to 400

8 oz of spaghetti(a small fist full)

2 Eggs

1/2 T Oregano

1/2 C Grated Parmesan Cheese

1/8 C Grated Romano Cheese

1/2 T Garlic Powder

1/2 T Basil

1/4 C Mozzarella Cheese

Sauce:
1 (28) Ounce Can Diced Tomatoes in Sauce

1/4 C Mozzarella Cheese

1/4 t Oregano

1/2 t Garlic Powder

1/8 Cup Romano Cheese

1. When a recipe tells me how many ounces of spaghetti I need, it just confuses me! This recipe needs about a small fist full of dry spaghetti noodles. Cook spaghetti according to package directions. Preheat oven to 400.
2. Combine eggs and Parmesan and Romano cheese in a small mixing bowl.

3. Add the oregano, basil, garlic and onion powder.

4. Combine until creamy and even. Pour over cooked spaghetti.

5. Mix until spaghetti is evenly coated. Put cheesy noodles into an 8x8 greased glass baking dish.
6. Heat sauce and add Romano Cheese, Oregano, Garlic Powder, and Mozzarella
7. Top with mozzarella cheese and bake for 20 minutes uncovered at 400. Once done, let sit for 5 minutes before cutting.
8. Cut spaghetti into squares and serve with tomato sauce.

Sun Dried Tomato and Portabella Pockets

These sandwiches were inspired by a local restaurant here in Texas. The original sandwich has eggplant, portabella, sun dried tomato and mozzarella. I wanted to change it up a bit and add a creamier cheese with more flavor. I also wanted to have the mushrooms be the main ingredient and skipped the eggplant all together. I think they turned out great. They could also be served on smaller pitas or paninis as an appetizer.
Ingredients:
2 Large Portabella Mushrooms
3 T Olive Oil
1 t, 1/2 T Basil Divided
1 T, 5 Pieces Sun Dried Tomatoes Divided
1 Brick of Cream Cheese
4 Pita Shells

* I warm the pitas in the oven at 350 and butter the insides of each one. This step can be omitted if desired.

1. Wipe off each mushroom cap with a moist paper towel. Pull of the stem and discard.
2. Put caps into a large bowl and pour in olive oil and 1 t basil. Allow to sit for 10 minutes.

3. Cook on grill over direct medium heat for 5 minutes on each side.

4. In a sauce pan over low heat, add 1 T chopped sun dried tomatoes and 1/2 T basil leaves along with one brick of cream cheese. Combine until warmed and creamy. Leave on low heat until needed. 5. Take out about 5 or so of the tomatoes and slice each in half. Cut enough for each sandwich to have 2 or 3 pieces.

6. Slice the portabella mushrooms into strips.

7. Warm Pitas in oven or toast. Once warm, fill each pita with 1/4 of cheese mixture. Evenly line the inside of each pita. Add 1/4 of the sliced mushrooms to each pita and 2-4 pieces of sun dried tomato.
Enjoy!