Recipe: Linguine with Portobello Mushrooms

Let's clear this up now: I love portobello mushrooms. They're versatile and work with a variety of recipes. This is one of the first recipes I ever tried with portobello mushroom caps.

Linguine with Portobello Mushrooms

Ingredients:
4 portobello mushroom caps
2 TBS extra virgin olive oil
1 pound linguine
1 teaspoon red wine vinegar
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon rosemary
2 cloves garlic, 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.

serves 8