Ingredients
8
8 servings
- •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
- •0.5 teaspoon chopped fresh rosemary
- •2 cloves garlic, peeled and crushed
- •2 teaspoons lemon juice
- •salt and pepper to taste
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 250
- Carbohydrate: 45g
- Fat: 5g
- Fiber: 3g
- Protein: 9g
- Sugar: 3g
Related Recipes
Island Style Linguine
Linguine with Mushrooms & Ham
Garlic Anchovy Linguine
Lovely Linguine
Linguine with Clams and Porcini Mushrooms
Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
Chicken Linguine a la Me
Portobello Mushroom and Rice Stew
Linguine Pasta with Shrimp and Tomatoes
Linguine with Cajun-Spiced Shrimp and Corn
Chicken Mushroom Linguine
