Ingredients Jump to Instructions ↓

  1. 4 portobello mushroom caps

  2. 2 tablespoons extra virgin olive oil

  3. 1 pound linguine pasta

  4. 1 teaspoon red wine vinegar

  5. 1 teaspoon chopped fresh oregano

  6. 1 teaspoon chopped fresh basil

  7. 1/2 teaspoon chopped fresh rosemary

  8. 2 cloves garlic, peeled and crushed

  9. 2 teaspoons lemon juice salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. 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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