Linguine with Portobello Mushrooms

Ingredients

• 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

Directions

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.