Linguine with Portobello Mushrooms
Course: CuisineCuisine: ItalianPrep Time
15 mins
Cook Time
30
minutesTotal Time
45
minutesServings
8
Yield
8 servings
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
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.
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