Portobello Tomato Plate & Pasta

I’m actually a little embarrassed I did not know this information.

In fact, I thought the two mushroom terms were interchangeable – which, in fact, they are – but I wasn’t aware of the branding behind the term!
Well, now I’m relieved.
Now I can sleep at night!

Portobello, pronounced [por-toh-BEHL-loh] The portobello also called portabella is really simply a brown cremini mushroom in disguise. … portabella” is simply an issue of a marketing brand. Once the little brown cremini grows up to be about 4″ – 6″ in diameter he is deemed to be a portobello.

 

And now I can sleep with a happy belly, full of roasted Portobello Tomato Plate & Pasta, with a touch of balsamic glaze. 

Portobello Tomato Plate & Pasta 

2 Tbs. olive oil
1 giant heirloom tomato, chopped
2 large portobello mushrooms, sliced
plenty of sea salt and pepper
1 Tbs. balsamic glaze
2 cups pasta (of your choice)

 

Heat the oil in a large cast iron skillet or stockpot until almost bubbling.

Add the tomato, mushrooms, and salt and pepper. 

Stir to coat the veggies evenly.

Cover and continue to stir, cooking until the mushrooms release their juices and everything is nice and tender.

Set aside.

 

Cook your pasta of choice until al dente. 

 

Drain.

 

Serve the veggies over the fresh pasta with extra sea salt and pepper and balsamic glaze.

 

Bon Appetit!