Linguine with Portobello Mushrooms34 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Portobello mushrooms are a really good meat substitute, especially when they are grilled. If possible, use fresh herbs in this recipe.” - by Maryanne
Original recipe yields 8 servings
- Preheat the oven broiler.
- 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.
- 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.
- 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.
- In a large bowl, toss together cooked linguine and the mushroom mixture.
Amount Per Serving (8 total)
- 250 cal
- 4.8 g
- 44.6 g
Based on a 2,000 calorie diet
Reviews (34)Rate This Recipe
"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 s..." See moreeasoned 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."
"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!..." See more"
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