Linguine with Portobello Mushrooms

Ingredients

• portobello mushroom caps (4 pieces)
• extra virgin olive oil (2 tablespoons)
• linguine pasta (1 pound)
• red wine vinegar (1 teaspoon)
• chopped fresh oregano (1 teaspoon)
• chopped fresh basil (1 teaspoon)
• chopped fresh rosemary (0.5 teaspoon)
• garlic, peeled and crushed (2 cloves)
• lemon juice (2 teaspoons)
• salt (0 )
• pepper (0 )

Instructions

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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 250
• fat: 5 g
• sats: 1 g
• carbs: 45 g
• fibre: 3 g
• protein: 9 g
• salt: 0.152 g