Linguine with Portobello Mushrooms recipe

8 servings

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

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.