Recipe by Maryanne
"Portobello mushrooms are a really good meat substitute, especially when they are grilled. If possible, use fresh herbs in this recipe."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
portobello mushroom caps
extra virgin olive oil
red wine vinegar
chopped fresh oregano
chopped fresh basil
chopped fresh rosemary
garlic, peeled and crushed
salt and pepper to taste
This was fantastic. As a previous reviewer suggested, I doubled the sauce ingredients (except the herbs). I doubled the garlic (I'm a garlic fan) and sauteed it in 2 teaspoons olive oil. I lightly seasoned the mushroom caps with salt/pepper before broiling. Lastly I added 1/4 freshly grated Romano cheese right before serving. Next time I'll probably use six mushroom caps.
I'm not sure how the 'sauce' as written could possibly serve 8 - increase the liquid and herbs for sure if you intend to serve that many!(that's why I gave it 3 stars). I just made 2 servings and kept all the measurements as written (except the EVOO - cut that in half to save fat) and next time I will probably use a bit more. So the sauce as written is more likely to serve 2. I also used dried herbs, and I will try fresh next time, because I think it will be better. Used Balsamic vinegar because I like the taste better. Topped with parm. Don't forget the salt and pepper either - it needs it. Overall, not bad and I will keep playing with it until it suits my taste.
This was very good and a healthy change from heavy pasta sauces. Also, very quick to put together for a last minute meal. Thanks, Maryanne!
The flavor for this recipe was great! However I did not have enough liquid for the sauce. But I just added a little more parmesan cheese and ate it anyway. If I had to do over, I would double the ingredients for the sauce.
The flavors of this dish were simple and fresh. I made some changes though as some of the other reviews recommended. I used whole wheat linguini, 6 mushroom caps, 4 garlic cloves, 1/4 c. basil and 4T of olive oil. I also grated fresh parmesan cheese over each serving. Yum! I made this three times in two weeks - easy to make and reheats excellent in the microwave.
As is the recipe needs help. There is not enough liquid as many people have already stated. I doubled the liquid, tripled the garlic, and added parmesan (also like many others). As a base it is decent, but the recipe needs significant tweaking to be good.
I changed recipes quantity for 2, there was enough sauce to go, instead of broiling I used a frying pan, and added the souce at the end, It was fantastic.
This was pretty good, very healthy. I'd likely add more of the mushrooms next time, or even a little braise beef of some sort. Served it as a meal with a dinner salad and everyone did get their fill.
* Percent Daily Values are based on a 2,000 calorie diet.
Linguine with Portobello Mushrooms
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 43
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch how to make grilled, marinated portobello mushrooms.
See how to make wonderfully light ricotta gnocchi with peas and mushrooms.
Make elegant but easy garlic shrimp in a white wine and butter sauce.