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Recipe: Grilled Portobello Arrabbiata Over Zucchini Noodles

This recipe serves 4


  • 4 large portobello mushrooms

  • 1/4 cup balsamic vinegar

  • 1 TBSP extra virgin olive oil

  • 1 TBSP low sodium soy sauce

  • 1 TSP garlic powder

  • 1/2 TSP black pepper

  • 1/8 TSP cayenne pepper

For the Arrabbiata Sauce

  • 1/2 cup onion, chopped

  • 2 garlic cloves, minced

  • 1 – 14.5oz can of petite diced tomatoes, undrained

  • 1/4 cup red wine 1 TSP sugar

  • 1 TSP honey

  • 1 TSP cider vinegar

  • 1 TSP fresh basil, chopped

  • 1/2 TSP crushed red pepper flakes

  • 2 TBSP tomato paste

  • 1/2 TSP salt

  • 1/4 TSP dried oregano

  • 1/4 TSP dried thyme

For the Zucchini Noodles

  • 2 zucchini

  • 1 TBSP extra virgin olive oil

  • 1/4 TSP salt


Prepare the Mushrooms

Combine and whisk together the balsamic vinegar, olive oil, soy sauce, garlic powder, black pepper and cayenne. Add the mushrooms and turn to coat. Allow the mushrooms to marinate for 5 to 15 minutes on each side.

While the mushrooms are marinating, prepare the sauce.

Prepare the Sauce

Heat the oil in a large skillet or saucepan over medium heat. Sauté the onion and garlic in the oil for 5 minutes. Stir in the tomatoes, wine, sugar, honey, vinegar, basil, red pepper flakes, tomato paste, salt, oregano and thyme. Bring to a boil, then reduce the heat to medium, and simmer uncovered for about 15 to 20 minutes, allowing the flavors to blend.

While the sauce is simmering, prepare the noodles.

Prepare the Noodles

Trim the ends of the zucchini, and using a spiralizer, cut the zucchini into thin strands. In a large skillet, heat the oil over medium-high heat. Add the zucchini and cook until softened, about 1 to 2 minutes, tossing constantly with tongs. Sprinkle with salt.

Grill the Mushrooms

Once all is ready, grill the mushrooms over a grill or skillet on medium heat. Brush the grill with oil to prevent sticking. Remove the mushrooms from the marinade, shaking off any excess, and reserve the marinade for basting. Cook on each side for 3 to 4 minutes, brushing the marinade over the mushrooms several times as they cook. Cook them until caramelized and deep golden brown.

Finally, slice the mushrooms lengthwise and top the noodles. Ladle the sauce over the noodles and mushrooms and serve.


About the author: Chef Thomas Vance is the current Director of Dining for The Atrium at Serenity Pointe in Hot Springs, Arkansas. He has been in the culinary industry for over 20 years and completed his culinary training with the Auguste Escoffier Culinary School and while serving abroad in the US Navy. He holds multiple culinary credentials and loves the overall artistry, precision, and passion that food has to offer.