This recipe comes courtesy Rachael Ray!! The quote comes courtesy Lidia (that should suffice, if not … Bastianich … bastards, lol)!! Spaghetti, kale and portobello mushrooms … basically. I changed (tweaked) minor details … I omitted nutmeg (not a fan, used it before a few times with pasta dishes using ricotta, and just wasn’t fond of its unique taste and overpowering tendencies … certainly wasn’t subtle to say the least) … substituted chili flakes instead!! Kale cries out, screams for this, along with copious salt and black pepper too. Oh, I used linguine piccolo in place of spaghetti as well.This is actually the second Rachael Ray inspired recipe that I tried. The first one was her individual meatloafs … mini-meatloafs!! I make that all the fucking time, and always think of her when I do, giving her credit for such a great, easy idea. This time I also got the greatest tip from her … when you remove the stem from the portobello leaving the cap to be thinly sliced before adding to the frypan, she suggests scraping the ribs removing what would result in tiny black flecks covering and coating the pieces as you slice them, something you wouldn’t want to add to the dish anyways, combining it with the pasta and making a Goddamn mess of the whole thing!! Not attractive, or eye-appealing!! How fucking smart … thanks Rach!! BTW, this is completely different than when you grill them on the BBQ, leaving the ribs intact, sopping up any olive oil, chili flakes, lemon juice, parsley, and garlic goodness (my favourite combo) … or any ingredients you choose to fill the caps with!! Soon motherfuckers, soon … BBQ, are we there yet? Once again I made way too much food … this was for two!! Guess that means today=leftovers, lol!!

Oh, notice the 2 bowls and platter used for the antipasto … they’re part of my WP Bistro set!!