Linguine with Portobello Mushrooms Recipe - Allrecipes.com
Linguine with Portobello Mushrooms Recipe
  • READY IN 45 mins

Linguine with Portobello Mushrooms

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
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.

 
Most Helpful Critical Review
May 03, 2008

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.

 

51 Ratings

May 12, 2003

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!

 
May 25, 2003

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.

 
Apr 25, 2008

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.

 
Jan 21, 2011

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.

 
Dec 06, 2010

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.

 
Jan 19, 2010

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.

 

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Nutrition

  • Calories
  • 250 kcal
  • 13%
  • Carbohydrates
  • 44.6 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.8 g
  • 7%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 152 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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