Pasta with Portobello Mushrooms and Roasted Garlic

  • Yield: 4 servings


2tablespoons extra-virgin olive oil, divided
1/2teaspoon dried oregano
1tablespoon balsamic oregano
1tablespoon balsamic vinegar
Salt and freshly ground black pepper, to taste
3large portobello mushrooms, wiped clean, stems removed
1cup peeled garlic cloves
6 to 8 dry-packed sun-dried tomato halves
Boiling water
1pound linguine or fettuccine, cooked al dente, drained and cooled
1/2cup chopped basil leaves
8 scallions, thinly sliced
1/2cup shredded parmesan cheese such as Parmigiano-Reggiano or Grana Padano
1/4cup pine nuts, toasted*
2cups fresh spinach leaves, optional


  1. Combine 1 tablespoon oil, oregano, vinegar, salt and pepper in a zip-seal bag. Add mushroom caps, seal and let marinate at room temperature 20 minutes. Meanwhile, preheat a gas or charcoal grill. Remove mushrooms from bag and grill 5 to 7 minutes per side until cooked through. Cool and slice thinly. Set aside.
  2. Preheat oven to 375F.
  3. In a bowl, toss peeled cloves of garlic with 1 tablespoon olive oil. Spread out on a baking pan and roast, uncovered, 12 to 15 minutes until cloves turn light brown. (This can be done up to 2 days prior to assembling the dish.)
  4. Place sun-dried tomato halves in a bowl of boiling water to cover and allow to plump 20 minutes. Drain and chop coarsely.
  5. Toss cooled pasta with grilled mushrooms, sun-dried tomatoes, garlic, basil, scallions and cheese. Season with salt and pepper and sprinkle with pine nuts. Fold in spinach leaves, if using.
**To toast nuts: Place nuts in a single layer on a baking sheet. Toast in a 325-degree oven about 5 minutes, shaking pan periodically to turn nuts, until nuts are golden and fragrant.


Nutritional Info *per serving

  • Calories 620
  • Fat 13g
  • Cholesterol 10mg
  • Sodium 316mg
  • Carbohydrate 102g
  • Fiber 5g
  • Protein 24g