Serves 8.

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
  • 1/2 teaspoon chopped fresh rosemary
  • 2 cloves garlic, peeled and crushed
  • 2 teaspoons lemon juice
  • salt and pepper to taste

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.