Delicious Mozzarella Stuffed Portobello Mushrooms and Easy Spaghetti Recipe

I'm excited to share a delicious dinner recipe with you. We'll be whipping up some Mozzarella Stuffed Portobello Mushrooms with a Herb Breadcrumb Topping, paired with a quick and easy spaghetti. 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. So, let's dive right in!

Watch my YouTube video walking through this recipe step by step:

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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 vegan 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 vegan spaghetti sauce (divided)

How To

Prep the Mushrooms

Our star ingredient for this dish is the mighty Portobello mushroom. Mushrooms are a great vegan meat substitute that still gives you tons of flavor and that meaty texture that makes us feel satisfied. Mushrooms are also a great source of B vitamins which we all need more of. 

We're using the large mushroom caps to save time, but feel free to use mini Portobellos if you prefer. 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. Beware that if you’re avoiding animal products, a lot of the jarred spaghetti sauces at the store are not vegan. You can find vegan-friendly sauces by checking the label to see if they contain dairy. 

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! This Mozzarella Stuffed Portobello Mushrooms and Easy Spaghetti dish is not only filling but also so flavorful. 

If you give this recipe a try, please let me know what you think in the comments below. 

Remember, perfection is overrated; aim to do your best every day. Enjoy your meal, and if you haven’t already, subscribe to my YouTube channel to get even more vegan meal inspiration.

Notes

Vegan options for pasta sauce: 

• Classico (only some of their sauce is vegan, so check the label) 

• Rao’s Homemade Marinara Sauce 

• Newman's Own Organic Olive Oil, Basil & Garlic Pasta Sauce 

Vegan options for mozzarella: 

• Miyoko's Creamery Organic Cashew Milk Mozzarella Cheese 

• Follow Your Heart Mozzarella Shreds 

• Daiya Shredded Mozzarella Cheese

Fire-Roasted Chickpea Stew & Rice Recipe (VIDEO)

I don't know about you, but I live for quick and easy meals on busy days.

Hell, I like my meals quick and easy even when I don't have a lot going on. lol

Here's a quick lunch recipe with chickpeas, fire-roasted tomatoes, garlic, coconut milk, cumin, salt & pepper...and served with rice & (you can garnish with cilantro).

This meal took under 30 mins and the flavor is amazing!

Get the measurements and full video below...

Fire-Roasted Tomatoes and Chickpeas

by Brown Vegan

Prep Time: 5

Cook Time: 20

Keywords: vegan vegetarian

Ingredients (serves 4)

• 1 teaspoon oil or vegetable broth to saute
• (3) garlic cloves, minced
• (2) 15 oz can of fire-roasted tomatoes (drain the juice)
• 1 teaspoon cumin
• (2) 15 oz cans of chickpeas, drained & rinsed
• (1) 15 oz can coconut milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• To serve: rice & cilantro

Instructions

In a large rimmed skillet, saute garlic for 10 seconds on med-lo heat.

Add in tomatoes (drain the juice) and cook for 5 minutes on medium heat.

Mix in cumin and chickpeas.

Cover and cook for 7 minutes, stirring occasionally.

Shake the coconut milk can before opening.

Stir in coconut milk, salt, and black pepper.

Reduce heat and cook for another 5 minutes.

Adjust seasoning, if necessary.

The sauce should thicken as you allow it to sit (about 5 mins).

Serve with rice and garnish with fresh cilantro.

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Want to Be Green? Eliminate Meat

I remember a few years ago "going green" was in.  Celebrities were on E! News talking about their hybrid cars, ditching disposable water bottles for Sigg, and composting their vegetable waste.

One of my Twitter buddies posted an interview with Tia Mowry discussing her life as an eco-friendly mom. 

Anybody else miss Sister, Sister? :-)

(source)

Mowry praised recycling, being mindful of her family's waste, and using earth-friendly laundry detergent as some of the ways she lives "green."  All of those ideas are awesome but I have an easier and very effective way to help our planet. 

Eliminate your consumption of meat-especially red meat.

Here's why.....

"A 2006 United Nation report revealed that the 'livestock sector' generates more greenhouse gas emissions than all the cars, trucks, trains, ships, and planes in the world combined. The livestock sector is one of the largest sources of carbon dioxide and the single largest source of both methane and nitrous oxide emissions. Nitrous oxide is considerably more potent as a greenhouse gas than carbon dioxide. According to the U.N., the meat, egg, and dairy industries account for a staggering 65 percent of nitrous oxide emissions.

To combat climate change, many environmental experts urge people to at least cut back on the amount of animal products they eat. According to Chris Weber, a professor of civil and environmental engineering at Carnegie Mellon University, not eating red meat and dairy products is the equivalent of not driving 8,100 miles in a car that gets 25 miles to the gallon. (Buying local meat will not have nearly the same effect, he says, because only five percent of food-related emissions come from transportation.)" source

Not ready to completely let go of your burgers yet?

Consider Meatless Mondays and experiment with meatless brands like Morningstar (most of their products are vegetarian not vegan), Gardein and/or Amy's Kitchen to making transitioning to a more compassionate way of eating easier.