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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat the oven broiler.

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  • 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.

Nutrition Facts

250.2 calories; protein 9g 18% DV; carbohydrates 44.6g 14% DV; fat 4.8g 7% DV; cholesterolmg; sodium 151.8mg 6% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/13/2003
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. Read More
(16)

Most helpful critical review

Rating: 3 stars
05/04/2008
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. Read More
(6)
52 Ratings
  • 5 star values: 15
  • 4 star values: 22
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3
Rating: 4 stars
06/13/2003
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. Read More
(16)
Rating: 4 stars
05/12/2003
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! Read More
(13)
Rating: 4 stars
05/25/2003
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. Read More
(11)
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Rating: 5 stars
04/25/2008
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. Read More
(6)
Rating: 3 stars
05/03/2008
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. Read More
(6)
Rating: 4 stars
12/06/2010
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. Read More
(4)
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Rating: 2 stars
01/21/2011
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. Read More
(4)
Rating: 4 stars
01/19/2010
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. Read More
(4)
Rating: 4 stars
10/11/2007
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 pasta. Read More
(4)