Both fans of Nutella® and chocolate will like this recipe. Cut this into thin slices because it is very rich.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 portobello mushroom caps
- 2 tablespoons extra virgin olive oil
- 1 pound linguine pasta
- 1 teaspoon red wine vinegar
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh basil
- ½ teaspoon chopped fresh rosemary
- 2 cloves garlic, peeled and crushed
- 2 teaspoons lemon juice
- salt and pepper to taste
Instructions
- Preheat the oven broiler.
- 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.
Reviews
Made it with Baby Bella’s but followed instructions but used dried herbs. I used cauliflower linguini (which was amazing) and the family all wanted more than there was. Next time I might double the marinade and herbs if using dry, and toss in a handful of fresh spinach at the end. We are vegi’s so Will be working into meal rotation for sure.
This was pretty god but there wasn’t enough sauce, I had to double the vinegar, lemon juice, and herbs. It’s a little on the bland side, I think freshly grated parmesan cheese would help.
Followed the recipe but made little changes: Left out the basil, used dried oregano and 3 cloves of garlic – very good and light!
This was delicious! Full of flavor and made plenty of leftovers 🙂
After I cooked the mushrooms, I warmed up some chopped tomatoes. This provided some extra nutrients, extra flavor and some extra juice for the “sauce”.
This was not good. There was no sauce at all. It really just tasted like plain pasta with some cut up mushroom on top.
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.
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 their fill.
This was good, but average–nothing suprising.
A nice, light recipe, with a nice mix of fresh herbs. I added a sliced red pepper and a large chopped tomato, and we enjoyed it very much.
No need to double the dressing for our family. We liked it lightly seasoned, not saucy or oily. A healthy sprinkling of parmesan at the table added tangy flavor. I substituted tortellini for the linguini, and instead of using portobello mushrooms, I tossed button mushrooms, red bell pepper and sliced red onion in olive oil, sea salt & pepper then broiled them for about 8 minutes, turning once. Nice light summer meal with a green salad
Absolutely delish! I made it minus the rosemary and it still came out great!
Light, fresh and incredibly easy to prepare–but delicious and nuanced with a variety of flavors.
Great light and fresh flavor. I also added parmesan cheese on top and doubled the sauce. This dish is very visually attractive, especially with the cheese. Great recipe!
This is a really good recipie. Make sure you use fresh rosemary and not dried or it will not be all that great. I also doubled the “sauce” so that it would coat the noodles evenly.
Since it is reviewed that this way too little sauce, and I was making it for 2, I just used the original amounts of ingredients (for 8) and it was fine for two people. I used a 7 oz can of mushrooms instead of portobello, and added green peppers (I recommend) to add color and a nice crunchy texture. Instead of linguine I had corkscrew pasta. I made it at noon for 6 o’clock dinner because I’ve found pasta dishes need time to marinate. I am eating cold leftovers now for lunch! yummy…. 🙂
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.
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.
Tasted like vinegar…
I hate mushrooms but loved this. Great alternative to a red sauce. I added some roasted garlic, chopped fresh tomatoes, white wine and shrimp. To die for!!!! Hubby loved it too.