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Hearty Portobello Linguine

 Hearty Portobello Linguine
If you love Mediterranean cuisine, you’ll love this entree! It turns any night into a special occasion when it’s on the menu. I like to serve it with fresh bread and a crisp white wine. —Tre Balchowsky, Sausalito, CA
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 package (9 ounces) refrigerated linguine
  • 1/4 cup olive oil
  • 4 large portobello mushroom caps (about 3/4 pound), halved and thinly sliced
  • 3 garlic cloves, minced
  • 3 plum tomatoes, chopped
  • 1/3 cup pitted Greek olives, halved
  • 1 teaspoon Greek seasoning
  • 3/4 cup crumbled tomato and basil feta cheese

Directions

  • Cook linguine according to package directions. Meanwhile, in a large
  • skillet, heat oil over medium-high heat. Add mushrooms; cook and
  • stir until tender. Add garlic; cook 1 minute longer. Stir in
  • tomatoes, olives and Greek seasoning; cook and stir 2 minutes.
  • Drain linguine; add to pan and toss to coat. Serve with cheese.
  • Yield: 4 servings.
Nutritional Facts: 1 cup equals 422 calories, 21 g fat (4 g saturated fat), 11 mg cholesterol, 763 mg sodium, 43 g carbohydrate, 5 g fiber, 14 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.