Linguine with Portobello Mushrooms |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Portobello mushrooms are a really good meat substitute, especially when they are grilled. If possible, use fresh herbs in this recipe. 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 |
1/2 teaspoon chopped fresh rosemary |
2 cloves garlic, peeled and crushed |
2 teaspoons lemon juice |
salt and pepper to taste |
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.
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