Linguine with Portobello Mushrooms

Linguine with Portobello Mushrooms

34

"Portobello mushrooms are a really good meat substitute, especially when they are grilled. If possible, use fresh herbs in this recipe."
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Ingredients

45 m servings 250 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 152 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat the oven broiler.
  2. 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.
  3. 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.
  4. 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.
  5. In a large bowl, toss together cooked linguine and the mushroom mixture.

Reviews

34
  1. 51 Ratings

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Most helpful positive review

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 lig...

Most helpful critical review

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 an...

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 lig...

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 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 a...

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 an...

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 ...

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 thei...

The sauce for this recipe was delicious! I doubled it, but still, the pasta was a little bit dry, as the sauce didn't go far enough. Next time I might try serving it over orzo, or some smaller...