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Penne with Grilled Portabellas and Pecorino
- 1 1/4 pound portabella mushrooms (about 6), stemmed
- 3 tablespoons vegetable oil
- 3/4 pound penne
- 3/4 cup grated Pecorino Romano
- 1 tablespoon chopped marjoram or oregano
- 1/4 cup extra-virgin olive oil
Directions:View on Epicurious
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