Recipe #91: Portobello Parmesan Over Linguine

Who needs to waste time waiting for a table to pay lots of money for a Valentine's Day dinner when you can make something as simple and delicious as this at home!  Usually for VDay we actually go out on the 15th to avoid the crowds and waits, but this year we decided to stay home and try a new recipe to eat by candlelight.  Nick choose this recipe among a few options I gave him, and he also chose the bottle of wine we had to go with it.  Perfect Valentine's for both of us.  Even better:  this recipe is cheap and very simple to make!  I adapted it from one of my cookbooks (I swear some of the measurements were type-os...)

INGREDIENTS:

Olive oil
5 portobello caps, sliced
Salt, freshly ground pepper, and oregano to taste
Fresh basil, roughly torn, to taste- about a small hand full
2 cups tomato sauce
Roughly 1 cup shredded mozzarella- more or less to taste
Grated Parmesan cheese
About 1/2lb cooked linguine noodles, tossed in olive oil and ground pepper


DIRECTIONS:

In a large skillet, heat oil over medium heat.  Add the portobello slices, and season to taste with salt, pepper, and oregano.  Cook for about 3-5 minutes, until mushrooms soften a little, tossing frequently in the oil.  Add the tomato sauce and torn basil leaves, and mix well. Top with mozzarella cheese, cover and let simmer about 5 minutes until heated through.

Serve over the prepared linguine.  Sprinkle with Parmesan cheese.