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Ingredients
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4 portobello mushroom caps
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2 tablespoons extra virgin olive oil
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1 pound linguine pasta
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1 teaspoon red wine vinegar
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1 teaspoon chopped fresh oregano
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1 teaspoon chopped fresh basil
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½ teaspoon chopped fresh rosemary
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2 cloves garlic, peeled and crushed
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2 teaspoons lemon juice
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salt and pepper to taste
Directions
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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.
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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.
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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.
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In a large bowl, toss together cooked linguine and the mushroom mixture.
Nutrition Facts (per serving)
250 | Calories |
5g | Fat |
45g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 250 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Sodium 152mg | 7% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 3g | 10% |
Total Sugars 3g | |
Protein 9g | 18% |
Vitamin C 1mg | 1% |
Calcium 19mg | 1% |
Iron 2mg | 11% |
Potassium 384mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.