Linguine with Portobello Mushrooms recipe
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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
Nutrition Info
- 250.2 caloriescarbohydrate: 44.6 gcholesterol: : -fat: 4.8 gfiber: 2.8 gprotein: 9 gsaturatedFat: 0.8 gservingSize: -sodium: 151.8 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Linguine with Portobello Mushrooms
Directions
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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.