Linguine with Portobello Mushrooms

34 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

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
250 cal
13%

Fat
4.8 g
7%

Carbs
44.6 g
14%

Based on a 2,000 calorie diet

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Reviews (34)

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SCHMONA

Jun. 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 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."

JUDITH

May. 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!..." See more"

STERNOUF

May. 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 i..." See morengredients for the sauce. "

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