Hearty Portobello Linguine Recipe

4.5 6 7
Hearty Portobello Linguine Recipe
Hearty Portobello Linguine Recipe photo by Taste of Home
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Hearty Portobello Linguine Recipe

Read Reviews
4.5 6 7
Publisher Photo
If you love Mediterranean cuisine, you’ll love this entree! It turns any night into a special occasion. I like to serve it with fresh bread and a crisp white wine. —Tre Balchowsky, Sausalito, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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.
Originally published as Hearty Portobello Linguine in Simple & Delicious June/July 2013, p24

Nutritional Facts

1 cup: 422 calories, 21g fat (4g saturated fat), 11mg cholesterol, 763mg sodium, 43g carbohydrate (4g sugars, 5g fiber), 14g protein.

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  • 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
  1. 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.
  2. Drain linguine; add to pan and toss to coat. Serve with cheese. Yield: 4 servings.
Originally published as Hearty Portobello Linguine in Simple & Delicious June/July 2013, p24

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Reviews forHearty Portobello Linguine

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mamamarie User ID: 568814 265057
Reviewed Apr. 23, 2017

"This was good. I did not have greek seasonings or greek olives. I used italian seasonings and Italian oil cured olives. Also used cheese I had on hand. Thanks."

MY REVIEW
mamamarie User ID: 568814 265056
Reviewed Apr. 23, 2017

"This was quite good. I did not have Greek spices or greek olives or the cheese listed. Used Italian spices, Italian oil cured olives and cheese that I had on hand. Thanks."

MY REVIEW
debpetersen User ID: 452182 264905
Reviewed Apr. 20, 2017

"This was delicious!"

MY REVIEW
sdipiazza User ID: 2106899 264575
Reviewed Apr. 11, 2017

"I halved the recipe for the two of us. I used olive oil cooking spray to save calories. I didn't have greek olives so I used oil cured black olives and instead of all feta cheese..I used a mix of feta and Italian. This was really delicious and quick."

MY REVIEW
Chumley5 User ID: 6210995 264523
Reviewed Apr. 10, 2017

"When I made this recipe as written and although it was good I found it had way too much oil for my tastes. Next time I will use 1/2 the amount if oil and whole wheat linguine. Thank you for sharing your recipe."

MY REVIEW
JanaTheTeacher User ID: 5321418 213068
Reviewed Jul. 21, 2013

"We LOVED it! It was healthy and delicious. Smelled terrific while it was cooking. Husband had seconds. It was very easy to make. I could totally do this on a weeknight! I used whole wheat linguine to make it even more healthy and the mushrooms are hearty enough to stand up to the thicker pasta! This recipe is going into the rotation! Thanks!"

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