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Linguine with Portobello Mushrooms photo

Chef: qgriffith

  • serves 6
  • cook time 25 minutes

A light and flavor pasta dish

Ingredients

  • 1 teaspoon - basil dried
  • 1 can - diced tomatos Italian style
  • 2 cloves - garlic crushed
  • 2 tablespoons - lemon juice
  • 1 box - linguine
  • 2 teaspoons - mrs dash herb and garlic
  • 2 tablespoons - olive oil
  • 1 teaspoon - oregano dried
  • 1/2 cup - parmesan cheese grated
  • 4 whole - portabella mushroom caps
  • 1 whole - red bell pepper sliced
  • 1 whole - red onion diced
  • 1/4 cup - red wine vinegar
  • 1/4 cup - white wine vinegar

Directions

  1.  Preheat the oven broiler.
  2. Bring a large pot of lightly salted water to a boil. Add l 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. In a pan heat the onion, garlic, and red bell pepper together till cooked
  5. 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 and combine with the onion, bell pepper mixuter
  6. In a large bowl, toss together cooked linguine and the mushroom mixture.

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