Linguine with Portobello Mushrooms Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Apr. 29, 2004
This was ok - I love portabellos, but I didn't find this all that flavorful. The best part about it is the low calories! Very healthy, but somewhat bland dish.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Denver, Colorado, USA

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Reviewed: Jun. 13, 2003
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.
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Reviewed: Oct. 9, 2002
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.
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Reviewed: Sep. 6, 2002
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!
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