Linguine With Portobello Mushrooms

• 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

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.

portobello mushroom caps, extra virgin olive oil, linguine pasta, red wine vinegar, fresh oregano, fresh basil, fresh rosemary, garlic, lemon juice, salt

Taken from www.allrecipes.com/recipe/29981/linguine-with-portobello-mushrooms/ (may not work)