Linguine with Portobello Mushrooms recipe

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Ingredients

4 portobello mushroom caps
2 tablespoons extra virgin olive oil
1 pound linguine pasta
1 teaspoon red wine vinegar
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh basil
½ teaspoon chopped fresh rosemary
2 cloves garlic, peeled and crushed
2 teaspoons lemon juice
salt and pepper to taste

Nutrition Info

250.2 calories
carbohydrate: 44.6 g
cholesterol: : -
fat: 4.8 g
fiber: 2.8 g
protein: 9 g
saturatedFat: 0.8 g
servingSize: -
sodium: 151.8 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven broiler.

  2. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente, drain.

  3. Brush the mushrooms with 1/2 the olive oil, and arrange on a medium baking sheet. Broil in the prepared oven 6 to 8 minutes, turning frequently, until browned and tender.

  4. Cut the mushrooms into 1/4 inch slices, and place in a medium bowl. Mix with the remaining olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season with salt and pepper.

  5. In a large bowl, toss together cooked linguine and the mushroom mixture.

Recipe Yield

8 servings

Recipe Note

Portobello mushrooms are a really good meat substitute, especially when they are grilled. If possible, use fresh herbs in this recipe.

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