INGREDIENTS:

1. Heat the grill to medium-high.
2. Portobellos are cultivated mushrooms and grow in sterilized soil. To clean them, you can just inspect them and brush off any bits of clinging soil or rinse them carefully under cold water.
3. Slice off the lungs/gills – the dark underside of a Portobello – because they are earthly, meaty flavor that muddy the flavor of the mushroom. Using a pairing knife, hold the mushroom vertically and slide the knife from the center downward, giving it a quarter turn and repeating the process all the way around.
4. Marinate the mushroom cap in either a balsamic vinaigrette or Italian vinaigrette and refrigerate for a minimum of 2 hours or a maximum of 24 hours.
5. Prepare the linguini according to package directions. Drain & submerge in ice bath to stop the cooking process.
6. Flash grill mushroom cap over a medium high heat grilling for 1 minute per side. Reserve.
7. Heat the infused olive oil in a sauté pan over medium-high heat.
8. Add the chopped garlic to the pan and lightly brown the garlic to release the flavor.
9. Add the bruschetta mix to the sauté pan and stir until hot.
10. Add the linguini in the pan and toss until well combined.
11. Once heated through, place linguini and bruschetta mix on a warmed plate.
12. Place the grilled mushroom cap on top of the linguini mixture.
13. Using the same sauté pan, add the spinach, asparagus tips and sundried tomatoes. Stir occasionally until the spinach starts to wilt and vegetables are heated through.
14. Place vegetables on top of the mushroom cap and garnish with the shredded parmesan cheese.