About the Dish

4 Portobello Mushrooms
4 ounces Linguine
2 ounces Shallot
2 cloves Garlic
14 ounces Diced Tomato
1 1/4 teaspoon Italian Dried Herb Blend
1/4 teaspoon Red Pepper Flakes
2 ounces Goat Cheese
1 ounce Parmesan Cheese
6 sprigs Parsley
Per Serving
Calories 570
Total Fat 25 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 870 mg
Total Carbohydrates 64 g
Dietary Fiber 11 g
Sugar 15 g
Protein 24 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com


MISE EN PLACE • Heat oven to 400° F. • Discard mushroom stems. • Peel and finely chop shallot. • Peel and mince garlic. • Drain tomatoes. • Pick and chop parsley.
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your pasta cooking water.
While water heats: • On a baking sheet, brush mushrooms on all sides with a total 1 tablespoon olive oil. • Arrange on sheet gill-side up. Bake in oven until liquid begins to pool in the center of each cap, about 10 minutes. • Flip mushrooms. Bake until tender, about 5 minutes.
While mushrooms cook: • When water boils, add pasta. Cook, stirring occasionally, until pasta is tender but not mushy, about 7 minutes. • Drain pasta.
While pasta cooks: • Place a small saucepan over medium-high heat. Add shallot and garlic. Cook, stirring, until shallot begins to become translucent, about 2 minutes. • Add tomato, Italian herbs, red pepper, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook until slightly thickened, about 3 minutes.
• Flip mushrooms. • Fill each cap with goat cheese. • Top with half of tomato ragu and Parmesan. • Bake in oven until cheese melts and begins to become golden, about 5 minutes.
• Toss pasta with remaining tomato ragu. Divide between 2 plates. • Top with mushrooms. Garnish with parsley, and enjoy!