Best 7 Linguine With Portobello Mushrooms Recipes

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**Indulge in a Symphony of Flavors: A Culinary Journey through Linguine with Portobello Mushrooms**

From the vibrant streets of Italy to your own kitchen, "Linguine with Portobello Mushrooms" embarks on a culinary adventure that tantalizes your taste buds with a medley of flavors. This delectable dish, crafted with simple yet exquisite ingredients, promises an explosion of textures and aromas that will leave you craving for more.

Our carefully curated collection of recipes within this article caters to every palate and preference. Whether you're a seasoned chef or a novice cook, we've got you covered. From the classic rendition featuring sautéed portobello mushrooms and a velvety smooth sauce, to innovative variations that incorporate sun-dried tomatoes, creamy goat cheese, or a hint of spice, there's a recipe here to suit your culinary desires.

Each recipe is meticulously crafted to ensure that you achieve the perfect balance of flavors and textures. Step-by-step instructions guide you through the cooking process, ensuring that you create a dish that's worthy of a Michelin-starred restaurant. With every bite, you'll relish the meaty texture of the portobello mushrooms, the delicate fragrance of garlic and herbs, and the rich, savory sauce that coats the linguine pasta.

But it doesn't stop there. We've also included a section dedicated to tantalizing side dishes that will elevate your linguine with portobello mushrooms to the next level. From a crisp and refreshing arugula salad to a creamy polenta that adds a touch of rustic charm, these accompaniments will complement the main course perfectly.

So, gather your ingredients, don your apron, and embark on a culinary expedition that will transport you to the heart of Italy. With our comprehensive guide to linguine with portobello mushrooms, success is guaranteed. Buon Appetito!

Here are our top 7 tried and tested recipes!

GARLIC MUSHROOM PASTA RECIPE



Garlic Mushroom Pasta Recipe image

This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 17

8 ounces dry pasta (I used Toscani-shaped pasta)
Kosher salt
1/3 cup extra virgin olive
1 tablespoon butter
2 shallots (minced)
5 garlic cloves (minced)
8 ounces Baby Bella Mushrooms (sliced)
8 ounces white mushrooms (sliced)
8 ounces portabella mushrooms (roughly chopped)
black pepper
1 teaspoon rosemary
3 tablespoons of tomato paste
¼ cup merlot wine
½ cup of grated Parmigiano-Reggiano (Parmesan)
½ cup packed parsley
1/3 cup chopped walnuts
Red pepper flakes to taste (optional)

Steps:

  • Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
  • In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
  • Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
  • Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
  • Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
  • Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving

LINGUINE WITH PORTABELLA MUSHROOMS AND BROCCOLI



Linguine With Portabella Mushrooms and Broccoli image

Here is a very flavorful diabetic recipe that I really do just love. I have been posting all of the recipes that my Aunt has tried over the years that she has liked, and this has been one that we have made several times. Diabetic Exchange: 3 carbohydrate (3 bread/starch), 3 vegetable, 1 fat

Provided by MizEmerilLagasse

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb dried linguine
1 tablespoon olive oil
3 garlic cloves, minced
3/4 lb broccoli floret, cut into bite-sized pieces
2 portabella mushrooms, 3/4 pound, cut in half and sliced thin
3 tablespoons dry white wine (you may substitute water or low-sodium canned beef broth) or 3 tablespoons red wine (you may substitute water or low-sodium canned beef broth)
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt (optional)
1/2 cup packaged fresh basil leaf, roughly chopped
1/2 cup pasta water
1/4 cup grated parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil and cook the pasta to al dente, according to package directions.
  • Meanwhile, heat the oil in a large nonstick skillet.
  • Add the garlic, broccoli, and mushrooms.
  • Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt.
  • Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes.
  • Cook, simmering slowly for 2 minutes, stirring twice.
  • Add the basil and stir.
  • Drain the pasta, reserving 1/2 cup pasta water.
  • Add to the sauce, increase heat and boil for 1 minute to reduce slightly.
  • Divide the pasta between 4 plates.
  • Top with sauce and sprinkle with the cheese.
  • Serve immediately.

Nutrition Facts : Calories 356, Fat 6.7, SaturatedFat 1.8, Cholesterol 5.5, Sodium 146.3, Carbohydrate 59.7, Fiber 4.8, Sugar 7.9, Protein 15.6

HEARTY PORTOBELLO LINGUINE



Hearty Portobello Linguine image

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

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 422 calories, Fat 21g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 763mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein.

PORTOBELLO CREAM SAUCE WITH WHOLE-WHEAT LINGUINI



Portobello Cream Sauce with Whole-Wheat Linguini image

Provided by Rachael Ray : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
2 tablespoons butter
4 large portobello mushroom caps, wiped clean and gills scraped, thinly sliced
1 teaspoon ground thyme
1 large shallot, finely chopped
2 cloves garlic, sliced
Salt and freshly ground black pepper
1/3 cup port or Marsala, your choice of flavoring
1/2 cup chicken stock-in-a-box
1 1/2 cups heavy cream
A few grates nutmeg
1 pound whole-wheat linguini
1 cup walnut pieces
Freshly grated Parmigiano-Reggiano
1 large bunch watercress or upland cress

Steps:

  • In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.
  • Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl.
  • Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top.

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.

Provided by Mark Bittman

Categories     brunch, dinner, easy, lunch, main course

Time 1h

Yield 4 servings

Number Of Ingredients 9

8 ounces portobello mushrooms
3 cloves garlic
2 or 3 thyme sprigs
1/2 cup extra virgin olive oil
Salt and pepper to taste
1/4 cup dried porcini mushrooms, optional
3 cups tomatoes, peeled, seeded and chopped (canned are fine)
1 pound penne or other cut pasta
Freshly grated Parmesan cheese

Steps:

  • Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
  • Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
  • Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.

PASTA WITH PORTOBELLO MUSHROOMS



Pasta With Portobello Mushrooms image

Provided by Marian Burros

Categories     dinner, lunch, quick, pastas, appetizer, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 pound pappardelle or fettuccine, fresh or dried
2 tablespoons olive oil
6 large shallots, finely minced
1/4 cup coarsely grated ginger
1 pound portobello mushrooms or any assortment of wild and common white mushrooms (champignons de Paris), cleaned, trimmed and sliced
1 1/4 cups reduced-fat ricotta cheese
1 1/4 cups nonfat plain yogurt
1 tablespoon cornstarch
1/4 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chopped parsley
1/2 cup coarsely grated Parmigiano Reggiano

Steps:

  • Cook the pasta in boiling water.
  • Heat the oil in a large skillet, and saute the shallots, ginger and mushrooms until the mushrooms soften and release their liquid.
  • Blend the ricotta and yogurt thoroughly. Then, thoroughly blend a little of the yogurt mixture with the cornstarch to form a smooth paste. Spoon the cornstarch mixture into the remaining yogurt-ricotta mixture, and blend thoroughly.
  • Reduce the heat under the mushrooms to very low. Stir in the yogurt mixture, and cook until the sauce is warmed, but not hot. If it gets hot, it will separate.
  • Season with salt and pepper, and spoon over the pasta. Sprinkle with parsley. Serve with cheese.

Nutrition Facts : @context http, Calories 843, UnsaturatedFat 11 grams, Carbohydrate 121 grams, Fat 23 grams, Fiber 9 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 494 milligrams, Sugar 21 grams

ALFREDO LINGUINE WITH MUSHROOMS



Alfredo Linguine with Mushrooms image

Turn a weeknight into an extra special occasion with our Alfredo Linguine with Mushrooms recipe. Ready in less than half an hour, Alfredo Linguine with Mushrooms is a flavorful dish that is incredibly easy to prepare.

Provided by My Food and Family

Categories     Sauces & Condiments

Time 25m

Yield 4 servings

Number Of Ingredients 7

1/2 lb. linguine, uncooked
2 Tbsp. butter
1/2 lb. fresh button mushrooms, sliced
1/2 lb. portobello mushrooms, stems and gills removed, mushrooms chopped
1 Tbsp. minced garlic
1 cup CLASSICO Light Asiago Romano Alfredo Pasta Sauce
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, melt butter in large nonstick skillet on medium heat. Add mushrooms and garlic; cook 5 to 8 min. or until mushrooms are lightly browned and release most of their liquid, stirring frequently. Stir in pasta sauce; simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
  • Drain pasta. Serve topped with pasta sauce mixture.

Nutrition Facts : Calories 360, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 340 mg, Carbohydrate 51 g, Fiber 4 g, Sugar 4 g, Protein 12 g

Tips:

  • Choose the Right Mushrooms: Select fresh, firm portobello mushrooms with deep brown caps and intact gills. Smaller mushrooms are generally more tender.
  • Clean Mushrooms Properly: Wipe the mushrooms with a damp cloth or paper towel to remove any dirt or debris. Do not rinse them under running water, as this can absorb moisture and make them soggy.
  • Slice Mushrooms Evenly: Cut the mushrooms into uniform slices to ensure even cooking. This will help them cook evenly and prevent some pieces from becoming overcooked while others remain undercooked.
  • Marinate the Mushrooms: Marinating the mushrooms in a mixture of olive oil, herbs, and spices enhances their flavor. Allow them to marinate for at least 30 minutes, or up to overnight for deeper flavor.
  • Cook Mushrooms Over Medium Heat: Cooking the mushrooms over medium heat allows them to release their natural juices and develop a rich, caramelized flavor. Avoid high heat, as this can cause them to become tough and rubbery.
  • Use a Non-Stick Pan: A non-stick pan prevents the mushrooms from sticking and allows for easy flipping. If you don't have a non-stick pan, use a well-seasoned cast iron skillet.
  • Season to Taste: Once the mushrooms are cooked, season them with salt and pepper to taste. You can also add additional herbs or spices, such as garlic powder, onion powder, or paprika.

Conclusion:

With its rich, earthy flavor and meaty texture, portobello mushrooms are a versatile ingredient that can be enjoyed in a variety of dishes. This Linguine with Portobello Mushrooms recipe is a delicious and satisfying meal that combines the savory flavors of mushrooms, garlic, and herbs with the al dente texture of linguine pasta. Follow these tips to ensure perfectly cooked mushrooms and a flavorful, satisfying pasta dish that will impress your taste buds.

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