Linguine with Portobello Mushrooms

Linguine with Portobello Mushrooms

34
Maryanne 0

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

Ingredients 45 m {{adjustedServings}} servings 250 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  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.
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Reviews 34

  1. 51 Ratings

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SCHMONA
6/13/2003

This was fantastic. As a previous reviewer suggested, I doubled the sauce ingredients (except the herbs). I doubled the garlic (I'm a garlic fan) and sauteed it in 2 teaspoons olive oil. I lightly seasoned the mushroom caps with salt/pepper before broiling. Lastly I added 1/4 freshly grated Romano cheese right before serving. Next time I'll probably use six mushroom caps.

JUDITH
5/12/2003

This was very good and a healthy change from heavy pasta sauces. Also, very quick to put together for a last minute meal. Thanks, Maryanne!

STERNOUF
5/25/2003

The flavor for this recipe was great! However I did not have enough liquid for the sauce. But I just added a little more parmesan cheese and ate it anyway. If I had to do over, I would double the ingredients for the sauce.