Grilled Mushroom & Spinach Fettuccine with Herb Cheese

INGREDIENTS

2 packages (9 ounces each) fresh or dried spinach fettuccine 1/3 cup extra-virgin olive oil 1 tablespoon dried basil 2 cloves garlic, minced 1 package (6-1/2 ounces) garlic-and-herb spreadable cheese 16 large mushrooms, 2-inch diameter, rinsed and stems removed

PREPARATION:

1. Prepare barbecue grill for direct cooking.
2. Cook fettuccine according to package directions. Drain; return to saucepan.
3. Meanwhile, combine oil, basil and garlic in small bowl; pour over cooked pasta. Toss well; set aside.
4. Cut aluminum foil into 4 large squares. Spoon about 1 tablespoon cheese into each mushroom cap. Place four mushroom caps, cheese side up, in center of each square. Fold aluminum foil to close, leaving small air pocket directly above cheese.
5. Place packets on grid. Grill over hot coals 5 minutes or until mushroom caps are fork-tender. Remove from grill.
6. Transfer fettuccine to serving bowl. Remove mushroom caps from packets; arrange over fettuccine. Serve immediately.

Go-with suggestions Grill zucchini spears along with the mushroom packets. Serve with a colorful garden salad and crusty French bread. This recipe appears in: Italian NUTRITIONAL INFORMATION: Sodium 1270 mg Protein 26 g Fiber 3 g Carbohydrate 77 g Cholesterol 32 mg Total Fat 36 g Calories 736 DIETARY EXCHANGE: Meat 1-1/2 Starch 5 Fat 6