Linguine with Portobello Mushrooms
Ingredients
4 whole Caps Portobello mushroom
2 tablespoons Olive oil
1 pound Linguine
1 can Italian style Diced tomatoes
1 whole Diced Red onion
1/4 cup Red wine vinegar
1/4 cup White wine vinegar
2 tablespoons Lemon juice
1 teaspoon Basil leaves
1 teaspoon Oregano
2 teaspoon Herb and garlic style Mrs dash
2 cloves Crushed Garlic
1 whole Red bell pepper
1/2 cup Freshly grated Parmesan cheese
Directions
- Preheat the oven broiler.
- Bring a large pot of lightly salted water to a boil. Add l 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.
- In a pan heat the onion, garlic, and red bell pepper together till cooked
- 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 and combine with the onion, bell pepper mixuter
- In a large bowl, toss together cooked linguine and the mushroom mixture.
Notes