Delicious Mozzarella Stuffed Portobello Mushrooms and Easy Spaghetti Recipe
Whether you're trying to eat less meat (if you are, this is the spot for you) or simply looking for a filling and simple meal idea, this recipe has you covered.
Watch my YouTube video walking through this recipe step by step:
Ingredients
Mushroom Ingredients:
4 large portobello mushroom caps, stems, and gills removed
½ cup balsamic vinegar
1 tbsp extra virgin olive oil
1 tsp Italian seasoning
4 tbsp spaghetti sauce
Herb Breadcrumb Topping:
½ cup unseasoned breadcrumbs (check ingredients to make sure it doesn't contain dairy)
2 tbsp fresh Italian (or regular) parsley, chopped
2 tbsp fresh basil, chopped
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
2 tbsp extra virgin olive oil
Spaghetti:
½ lb thin spaghetti noodles
1 small onion, chopped
4 garlic cloves, minced
1 green bell pepper, chopped
2 tsp Italian seasoning
1 tsp salt
24 oz jar of spaghetti sauce (divided)
How To
Prep the Mushrooms
We're using the large mushroom caps to save time but feel free to use mini Portobellos.
Here's how to prep them:
Make sure your mushrooms are clean by using a mushroom brush or a damp paper towel to remove dirt
Remove the stems (just pop them off) and gills from the mushrooms using a spoon.
Marinate the Mushrooms
To infuse our mushrooms with even more flavor, we'll create a simple marinade. In a large Ziploc bag, combine:
½ cup of balsamic vinegar
1 tablespoon of extra virgin olive oil
One by one, place each mushroom cap into the bag with tongs (or your fingers) and coat each mushroom cap with the mixture. Then transfer them to a rimmed baking sheet.
Roast them for approximately 10 minutes at 425 degrees while we move on to the next steps.
Prepare the Spaghetti
While the mushrooms are roasting, let's get our spaghetti ready. Boil a pot of salted water, and cook your spaghetti noodles until they're al dente.
Enhance the Spaghetti Sauce
We’re using a store-bought jar of spaghetti sauce to save us some time for a weeknight meal.
To elevate your store-bought spaghetti sauce (I love a time-saving hack), sauté these ingredients in another pot:
1 small diced onion
4 cloves minced garlic
1 chopped green bell pepper
2 tsp italian seasoning
1 tsp salt
Black pepper
Saute the veggies for about 7 minutes, stirring occasionally.
Then add a 24 oz. jar of spaghetti sauce, setting aside 4 tbsp for use later.
Simmer this sauce for about 10 more minutes, adding 1/2 cup of the spaghetti water before draining the noodles and mixing them into the sauce.
Create the Herb Breadcrumb Topping
While everything else is coming together, let's prepare the delightful herb breadcrumb topping. In a bowl, combine:
½ cup unseasoned breadcrumbs
2 tbsp fresh Italian (or regular) parsley, chopped
2 tbsp fresh basil, chopped
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
2 tbsp extra virgin olive oil
Mix this aromatic blend well; you can also save some leftovers to sprinkle on your spaghetti for extra flavor, which tastes SO good.
Assemble the Stuffed Mushrooms
We're almost there! Here's how to assemble the Mozzarella Stuffed Portobello Mushrooms:
Take the mushrooms out of the oven, and drain from the roasting pan the extra juice that cooked off.
Spread about one tablespoon of pasta sauce on each mushroom cap.
Sprinkle a dash of Italian seasoning for that extra zing.
Top it off with vegan mozzarella (either slices or shreds; see below for my recommendations); slice it up and layer it on.
Finally, generously add the herb breadcrumb topping to each mushroom.
Finish the Dish
Place the stuffed mushrooms back in the oven for about 6-7 minutes or until the cheese is melted and the breadcrumb topping turns a golden brown hue.
Dinner is served!
