Hearty Portobello Linguine Recipes

Steps:

• 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.

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 6 to 8 minutes, or until al dente. Drain.
• Meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. When onion is translucent, add the milk. Cook until bubbles form around the edges of the pan. Add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
• Remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. Stir until smooth. Add back to skillet with seafood and vegetables. Allow mixture to thicken. Season with salt and pepper to taste.
• Pour seafood sauce over drained and cooked linguini noodles. Serve warm.

Steps:

• 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.

Steps:

• Place water in large bowl.
• Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
• Thoroughly drain and pat wheat berries dry.
• Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until dry enough to crack easily, usually about an hour. Crack wheat in a grain mill, blender or with a zip lock bag and a rolling pin.
• Sift out the smallest flour-like bits (they will form a paste you don't want in your recipe.
• Preheat oven to 400 degrees.
• In a sauce pan bring 2 cups water to a boil. Add the bulgur and a pinch of salt. Cover, turn heat off and let the bulgur steam for 20 minutes. When bulgur is soft, fluff with a fork or drain if necessary and return to sauce pan, fluff with a fork, set aside and cover until ready to use (see below).
• Chop the sun-dried tomatoes, mince the shallot and garlic, zest and juice the lemon, and tear the basil leaves - set each individually aside.
• Coat mushroom caps with olive oil, season with salt and pepper, place on baking sheet and bake for 5-6 minutes. Turn mushrooms over and bake for another 5-6 minutes.
• In a small pan heat 1 tablespoons olive oil over medium heat. Add the shallots and cook until softened, about 3 minutes. Add the sun-dried tomatoes, basil, a large pinch of lemon zest-about 1 ½ tbsp., and juice from one lemon. Cook for 1 minute, then fluff into prepared bulgur. Season with salt and pepper.
• Fill the mushroom caps with the bulgur filling and top with finely grated parmesan cheese. Place back in the oven and cook until the cheese is golden brown, about 5 minutes.
• Meanwhile, in a very large pan heat 2 tablespoons olive oil over medium heat, add minced garlic and cook for about 30 seconds, stirring continually. Add spinach and wilt it, about 5 minutes. Season with salt and pepper if you desire.
• Serve by placing a layer of wilted spinach on each plate, set the bulgur filled mushroom on top of the spinach, and dot with cherry tomatoes.
• Our stuffed mushroom recipe is really a pretty balanced meal, not to mention, a very filling meal.

Steps:

• Heat the oil in a large nonstick skillet over medium-low heat. Add the onion and cook for 2 minutes. Add the mushrooms and cook, stirring often, until the onions are soft and the mushrooms have released their juices, about 8 minutes.
• Stir in the wine and broth, increase the heat to medium and cook until syrupy, about 5 minutes. Stir in the salt, pepper and parsley.

Steps:

• Cook pasta according to package directions for al dente. Meanwhile, cut mushrooms in half and thinly slice. In a large skillet, heat oil over medium heat. Add mushrooms; saute until tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in tomatoes and olives. Reduce heat to low; cook, uncovered, until slightly thickened, about 5 minutes. Stir in herbs, salt and pepper., Drain pasta, reserving 1/4 cup pasta water. Toss pasta with mushroom mixture, adjusting consistency with reserved pasta water. Sprinkle with cheeses.