4 portobello mushroom caps 2 Tbs extra virgin olive oil
1 lb linguine pasta
1 tsp red wine vinegar
1 tsp chopped fresh oregano
1 tsp chopped fresh basil
1/2 tsp chopped fresh rosemary
2 cloves garlic, peeled and crushed
2 tsp lemon juice
salt and pepper to taste
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. Portobello mushrooms are a really good meat substitute, especially when they are grilled. If possible, use fresh herbs in this recipe.
Servings: 8
Preparation time: 15 minutes
Cooking time: 30 minutes
Ready in: 45 minutes