For an even richer flavor, consider marinating the portobello mushrooms in the olive oil, herbs, and garlic for about 30 minutes before broiling. If you don't have fresh herbs on hand, you can substitute with dried herbs, using about 1/3 teaspoon of each. A sprinkle of grated Parmesan cheese adds a lovely finishing touch, though it's equally delicious without for a vegan option.
Linguine with Portobello Mushrooms
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS161
Savor the earthy delight of grilled portobello mushrooms, perfectly complementing al dente linguine in this vibrant vegetarian dish. A symphony of fresh herbs and tangy lemon elevates this simple yet elegant pasta to new heights.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Fiber3 g
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Protein9 g
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Saturated Fat1 g
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Sodium152 mg
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Sugar3 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven's broiler (5 minutes).
02
StepBring a large pot of lightly salted water to a rolling boil. Add the linguine and cook according to package directions, about 9-13 minutes, or until al dente. Drain well, reserving about 1/2 cup of pasta water (10 minutes).
03
StepBrush the portobello mushroom caps with 1 tablespoon of olive oil and arrange them on a baking sheet. Broil for 6-8 minutes, flipping halfway through, until browned and tender (8 minutes).
04
StepOnce the mushrooms are cool enough to handle, cut them into 1/4-inch slices and place them in a medium bowl. Add the remaining 1 tablespoon of olive oil, red wine vinegar, oregano, basil, rosemary, garlic, and lemon juice. Season generously with salt and pepper (5 minutes).
05
StepIn a large bowl, combine the cooked linguine and the mushroom mixture. Toss well to coat. If the pasta seems dry, add a little of the reserved pasta water until it reaches your desired consistency. Serve immediately (5 minutes).
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Please Rate
Nils Ruecker
Apr 12, 2025I added a sprinkle of red pepper flakes for a little heat.
Ariel Glover
Mar 9, 2025Next time, I'll try grilling the mushrooms instead of broiling them.
Leif Bartoletti
Feb 17, 2025I used dried herbs because that's what I had on hand, and it still turned out great.
Rylee Jaskolski
Dec 25, 2024My family loved it! Even my picky eater ate it without complaint.
Stone Block
Sep 13, 2024This was so easy and delicious! I added some sun-dried tomatoes for extra flavor.
Shayna Kautzer
Jul 17, 2024Quick, easy, and flavorful - perfect for a busy weeknight!
Willa Sawayn
Jul 16, 2024The vinaigrette is key! It really brightens up the whole dish.
Cheyenne Boehm
Apr 9, 2024I'm not usually a mushroom person, but this recipe converted me!